Not all doughnuts have to be sweet! This savory whole wheat version may completely change your expectations of what a doughnut should be. Make them your own with your choice of savory spices and herbs.
INGREDIENTS
MAKES 8 TO 12 DOUGHNUTS | ACTIVE TIME: 25 MINUTES | READY IN: 3 HOURS
- 1 tablespoon plus 1 teaspoon active dry yeast, divided
- 1 cup whole milk, heated to 110 degrees F, divided
- 1½ cups (180 grams) bread flour, divided
- 1 cup (120 grams) rye flour
- ¾ cup (90 grams) whole wheat flour
- 3 egg yolks, at room temperature
- 1 teaspoon savory herbs or dried aromatics, such as caraway, rosemary, or dried onion
- 1 tablespoon superfine sugar
- ½ teaspoon kosher salt
- ¼ cup (½ stick) unsalted butter or vegetable shortening, at room temperature
- Vegetable oil for frying
- 2 tablespoons unsalted butter, melted
- Flaky sea salt, sesame seeds, poppy seeds, or other toppings for garnish
DIRECTIONS
• In a medium bowl, dissolve 1 tablespoon of the yeast in ¾ cup of the milk. Add 1 cup of the bread flour and stir to create a smooth paste.
Cover the bowl with plastic wrap and let it rest in a warm spot for 30 minutes.
• In a small bowl, mix the remaining ½ cup bread flour, the rye flour, and whole wheat flour.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ¼ cup milk and 1 teaspoon yeast with a
spoon. Add the rested flour mixture, egg yolks, and herbs. Mix on low speed until smooth. Turn off the mixer and add 1 cup of the combined
flours, the sugar, and salt. Mix on low speed for about 30 seconds or until the dough starts to come together. Add the butter and mix on
medium speed until incorporated, about 30 seconds.
• Switch to the dough hook attachment. With the mixer turned off, add more flour, about ¼ cup at a time, and knead the dough on medium
speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth. It will be very soft and moist, but
not so sticky that you can’t roll it out. You may have flour left over. Cover the bowl with plastic wrap and let it sit in a warm spot for 30
minutes. Gently degas the dough and refrigerate for at least 1 hour (and up to 12 hours).
• Roll out and cut the doughnuts, let rise, and fry as directed for Basic Raised doughnuts.
• Brush the top of each doughnut with melted butter, and sprinkle with toppings like flaky sea salt, sesame seeds, or whatever you might like
on a bagel.
NOTE: Want your savory doughnuts a bit lighter, like their sweet cousins? Switch out half of
the rye flour and all of the whole wheat flour with an equal amount of bread flour.
