I could write an essay about these doughnuts, I really could.
I modified the recipe from the Little and Friday cookbook, not because it needed modifying, the recipe is perfect, I had to because of the type of flour I use. I have an obsession with organic spelt flour (aka dinkel) after living a strict gluten free diet for 10 years (thats another essay in itself) I was elated to find I could tolerate spelt.
For this recipe I used coarse spelt flour, it has a similar constancy to fine sand. Coarse Spelt flour is ideal for breads, dough and crackers, it has a higher protein content and is much stronger. It is also a bit thirstier than fine spelt flour so a bit of extra liquid may be required. I also used duck eggs rather than chicken, they make the doughnuts richer and I think, fluffier.
I did a fair bit of recipe testing with this, I wanted to see how far I could push the recipe before it affecting the taste and texture. So I made the dough late on wednesday night (I often bake late at night, the kids are asleep, its just me and national radio or This American life pod casts, might sound lame but I loooooove it!) of course i cooked some at 11pm and we ate them covered in coconut sugar and cinnamon......they were amazing. Then I popped the dough in the fridge to sit overnight. The next morning I pulled half the dough out of the fridge, bought it to room temperature over two hours then fried some more off, they to were amazing! Then today (friday) I cooked the remaining dough, let them cool then dipped in a raspberry glaze and sprinkled over some pistachio nuts, they too were pretty good (a little drier, so not amazing, but still good) I mean I ate three today so.
So the general consensus was that spelt flour brioche dough behaves pretty much the same as wheat flour. Defiantly best the day you make it, but still pretty darn good two days later. Ok so thats my flour geek rant over. The recipe is below
Spelt flour brioche dough
- 250ml full fat milk
- 1 1/2 tsp yeast
- 3 1/4 coarse spelt flour
- 1 1/2 tsp salt
- 1/4 cup caster sugar
- 2 eggs, i used one duck, one chicken but 2 chicken eggs is fine to
- 80g unsalted butter, cubed and at room temperature.
- Place the milk in a sauce pan, heat gently until lukewarm, take off the heat and sprinkle over the yeast. Set aside until yeast has dissolved.
- Place all the remaining dry ingredients in a mixing bowl, using the dough attachment, mix to combine.
- Add the eggs and the yeast to the flour, mix on a medium speed for 5 minutes, the dough will pull away from the bowl and almost slap the side of it as it mixes.
- Gradually add the butter to the dough, mix until well combined, the dough should look smooth and glossy.
- Place a tea towel over the mixing bowl and allow the dough to double in size.
- Once doubled the dough is ready to use.
- To make the doughnuts, sprinkle some flour onto your bench top, tip the dough on to the flour, and roll out to 3cm thick, using a dough nut cutter (or anything circular really) cut out your doughnuts.
- Pour the oil into a heavy bottomed saucepan, about 3 cm deep, place on a medium heat. The oil should be at about 180 C, if you don't have a thermometer you can test it by putting small amounts of dough into the oil. If your oil starts smoking, its too hot.
- Once the oil is hot enough gently place a few (depending on the size of your saucepan) doughnuts in to the oil, they need to be well spaced so they don't stick together.
- once brown on one side (about 2 min, maybe a little less) they can be flipped to cook the other side.
- Remove from the oil and either place on a paper towel to cool or dip in cinnamon and sugar straight away.
Other topping ideas:
- Dip in dark chocolate ganache (of course id probably use gold dust too, fancy as ....)
- Add a tablespoon of peanut butter to the dough and dip in a honey glaze
- Make doughnut balls (no hole cut out) ad fill with lemon curd, dust with icing sugar