Looking for a healthier version of doughnuts? Try Kinga’s recipe for modern doughnuts made with spelt flour and baked in the oven. Delicious!
Ingredients – doughnuts
- Cane sugar: 40 g
- Eggs: 2
- Coconut milk: 92 g
- Coconut oil: 125 g
- Plum jam: 290 g
- Salt: a pinch
- Fresh yeast: 35 g
- Spelt flour: 315 g
Ingredients – glaze
- Coconut milk: 400 g
- Vanilla: 3 g
- Maple syrup: 2 tablespoons
Preparation
All ingredients should be at room temperature!
In a bowl, mix the yeast with a tablespoon of cane sugar, a tablespoon of flour, and 50 ml of warm milk. Set aside and wait for the yeast to start working (about 10 minutes).
In another bowl, combine the remaining flour and sugar, pour in the remaining milk, add a pinch of salt, the risen starter, and eggs. Mix everything. Then add coconut oil and knead for about 5 minutes until the dough becomes smooth and glossy. After that, transfer the dough to a bowl, cover with a linen cloth or paper towel, and let it rise in a warm place for about 1 hour.
When the dough doubles in size, punch it down, transfer it to a floured surface, and knead again. Then roll it out to a thickness of about 1 cm. Use a metal ring to cut out circles. Place a teaspoon of plum jam on each circle, seal, and shape into a ball.
Place the doughnuts on a baking sheet lined with parchment paper and put them in the oven to steam. Place a baking sheet with boiling, steaming water on the bottom of the oven to help the doughnuts rise faster. Leave to rise.
Pour about 5 cm of water into the bottom of a saucepan. Place cheesecloth or a linen cloth on top of the pot and tightly tie it around with string. Cover the top of the pot with a metal bowl and turn on the burner.
Remove the doughnuts from the oven and transfer them to the pot with boiling water. Cover with a metal bowl and steam the doughnuts for about 5 minutes.
Transfer the coconut cream to a bowl, add the remaining ingredients, and mix everything thoroughly.
