| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Prep: | 15 min |
| Inactive: | 3 hr |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 package dry yeast (2 teaspoons)
- 3/4 cup lukewarm water
- 2/3 cup unbleached white flour
- 2 1/2 cups unbleached white flour
- 1/4 cup rye flour
- 1 teaspoon salt
- 1 cup cold water
- 1 cup whole-wheat flour
- 1/2 cup chestnut flour
- 1/3 cup olive oil
- Oil, for frying
Instructions
- Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
- Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
- Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
- Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
- To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
- Cook’s Note: The dough usually made a day before using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 893 |
| Total Fat | 44 g |
| Saturated Fat | 5 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 7 g |
| Sugar | 0 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 590 mg |
| Serving Size | 1 of 4 servings |
| Calories | 893 |
| Total Fat | 44 g |
| Saturated Fat | 5 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 7 g |
| Sugar | 0 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 590 mg |
Reviews
Should Taste Better. Rye flour took over the taste; too much I thought. The consistency of the dough is important for them to have a crisp outside but the recipe has an error that plays into doing it incorrectly. To quote: “Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.” OK…what happens with the remainder of the flour/rye/salt mixture? The measures should be by weight because the moisture content of your flour makes a difference; notice how wet the dough in Chris’s video. Following this recipe on a dry winter day (like Christmas in New England) and it will come out way too dry; add the remainder of the flour/rye/salt mixture by eye in order to keep the wet dough consistency.
Not Bad, a nutty flavored doughnut, agree its great with Sausage.
I was disappointed with these. I thought they were a bit heavy and will go back to my own recipe. NOTE: You will spend a LOT of cash on chestnut flour for these and I don’t think it was worth it. ALSO: there’s no sugar in this recipe and that’s another negative for me.
I made half the batch and that makes seven decent sized doughnuts.
If you take a standard doughnut recipe and switch out some of the flour with yellow cake mix you’ll get a much nicer result. Can’t imagine why this has rye flour– it just makes them muddy looking. Hmmm now what shall I do with this chestnut flour!
I made half the batch and that makes seven decent sized doughnuts.
If you take a standard doughnut recipe and switch out some of the flour with yellow cake mix you’ll get a much nicer result. Can’t imagine why this has rye flour– it just makes them muddy looking. Hmmm now what shall I do with this chestnut flour!
These were great with sausage and homemade vanilla syrup!