Evelyn's Heirloom Doughnuts
A special after-school treat that my mother would make for her 8 children were doughnuts! It wasn't an every-week-treat, of course -- as this was a big task to make fried doughnuts -- and a mother of 8 has many duties, just keeping a household running smoothly. Mom would fill a large roaster pan with doughnuts -- and all the holes. Her original recipe was 8x this recipe -- a lot. So I have downsized it to make a dozen and altered only one ingredient, switching out the shortening in her original recipe to the healthier coconut oil – and I know she would approve!
Interesting note: The dictionary-approved spelling is doughnut. The shortened spelling donut has been around since the late 1800s, but became popularized by Dunkin’ Donuts. I have chosen "doughnut" for my spelling in this recipe, because that is the way my mother spelled it, but I use donut when referring to the special pan used for baking doughnuts, since that is the spelling used for the special pan.
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
Yield: 12 baked doughnuts
This recipe requires a special donut pan.
2 cups (240 grams) flour
2 tsp baking powder
¼ tsp Himalayan pink salt
½ tsp nutmeg (important)
½ cup (100 grams) sugar
2 ½ TBSP (35 grams) coconut oil, softened or gently heated (not hot)
½ cup (4 oz) milk + 1 egg
Lightly brush a donut pan with coconut oil using a pastry brush. Set aside.
Stir together dry ingredients. Add the coconut oil and mix in.
Whisk together the milk and egg. Add to the flour mixture and stir until moistened. Do not overmix, as this will make the doughnuts tough.
Scoop the doughnut batter into a quart freezer Ziploc bag. Press out the air and seal the bag. Clip a diagonal 3/8” off one of the corners of the bag.
Grasp the bag and press the batter through, filling each donut well with batter. The batter makes precisely 12 doughnuts, so you will learn how much/how little to fill the wells.
Bake approximately 9-10 minutes in preheated 350° oven.
While doughnuts are baking, mix together the sugar coating in a lunch-sized paper bag.
When doughnuts are finished baking, remove from pan and place on a cooling rack. Allow to cool 10 minutes.
Using a pastry brush, brush each doughnut with melted coconut oil. Place 2 doughnuts at a time in a lunch-sized paper bag filled with the powdered sugar and cinnamon mixture and gently shake, until doughnuts are covered. Remove and continue until all 12 doughnuts are completed.
Store in an airtight container. They will be just as delicious the next day!
If using a glaze on the doughnuts, no need to brush with coconut oil.
You can double the recipe and bake 2 batches back-to-back. No need to brush the pan with oil on the second baking – just refill and bake.
1 ½ cups powdered sugar
1/4 cup softened butter
3 TBSP milk
1 tsp vanilla
1/4 cup (56 grams) coconut oil, melted (used for brushing the doughnuts)
1 cup sifted powdered sugar + 1 TBSP cinnamon (used for dusting)