This soaked and baked donuts recipe is probably my family's favorite whole grain recipes of all time.
Did I say, “probably”? Silly me. I made two batches yesterday, and there are very few left. This time, it was my oldest son who was mainly guilty of over-indulgence. Typically, however, I share that “honor” with him.
We took this gluten and sugar-free version (see notes following the recipe) to a doughnut-eating contest at a homeschool gathering recently. Somehow, we were able to suspend this treasure on a string between the other store-bought doughnuts without it falling apart into crumbly nothingness.
My daring husband entered himself in the contest and there he was, coming in second amongst a crowd of men eating those lightweight, devoid of all nutrients, processed rings of nothingness. Yes, in my humble opinion, he should have won. One of my doughnuts clearly by weight and amount-of-chews-needed-to-make-before-you-swallow equalled 2-3 of theirs. But then, I'm really not that competitive :-).
Ah Well, Back to the Baked Doughnuts.
I have had this recipe for a long time and it is adapted from one by Sue Gregg in her Breakfasts cookbook. They are easy to make, don't require any special pan, are not deep-fried, and are coated with just a slight bit of oil, milk, or water to make the delicious sweetened cinnamon topping stick. And they have a wonderful hearty texture and flavor to them.
Recipe Notes
- You may find that you need to be flexible with the amount of flour that you use for this recipe depending on the grain that you choose. You will want a very stiff dough that is not wet at all, like a shortbread. For spelt (if you are eating gluten), you will probably need about 5 1/2 cups. For other grains, you will have to play with it to see what works, but you do not want a runny gooey dough. You want it to be thick.
- For gluten-free flours, use 25% more baking powder and soda. I typically use whatever I happen to have on hand. Yesterday I used 3 cups sweet brown rice flour with 1 1/2 cups sorghum with success. I had to increase the liquid to about 1 1/2 cups to make it pliable, however.
- For a sugar-free version, a mixture of 1/2 xylitol and 1/2 erythritol for the granulated sweetener works great.
- An alternative can be used instead of eggs – see Homemade Egg Replacer.
- You can substitute any healthy sweetener for the xylitol in the doughnuts, but if you use a liquid sweetener you may need to use a different amount, so read Substituting Sweeteners. For the topping, any healthy granulated sweetener can be used.
- Here are homemade versions of both coconut milk and almond milk, which will both work great as a milk substitute.
- Here is a great brand of organic lemon juice.
Cinnamon Baked Doughnuts (with gluten free and soaking option)
Ingredients
Cinnamon Baked Doughnuts
- 4 1/2 cups whole grain flour (I use a gluten-free blend)
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp organic nutmeg
- 1 tsp organic cinnamon
- 2 eggs
- 1 cup xylitol
- 5 Tbsp organic coconut oil (melted)
- 15/16 cup milk (1 cup minus 1 Tbsp; or milk substitute)
- 1 Tbsp organic apple cider vinegar (or lemon juice)
Topping
- 3 Tbsp xylitol
- 1 tsp organic cinnamon
Instructions
For soaking
-
Combine the flour, sweeteners, fats, and liquids together (excluding the eggs. However, if you are using a powdered egg replacer, you can add the liquid that you would add to the recipe at this point in order to make the dough easier to handle). Let dough rest for 12-24 hours. Add remaining ingredients and mix well.
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Roll out dough to approximately 1/2" thickness. Cut with doughnut cutter (this one is really nice). Or alternatively, shape into desired shapes. Brush tops with melted coconut oil, milk, milk substitute, or water. Sprinkle with topping.
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Bake at 425 degrees for 8-10 minutes.
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Try not to eat them all in one sitting! 🙂
Non-soaking Method:
Just mix the dry ingredients in one bowl and the wets in the other. Then add the dries to the wets. Continue with the recipe directions. But you can really step things up a bit in the health department by soaking the grains for at least 12 hours. You really will get a serious workout for your arms with the soaking method, but then you'll get two health benefits at once :-)! Let me know how they turn out!
Interested in other Gluten-Free Yummy Treats? How about:
– “Almond Joy” Bars
– Grain-Free Coconut Macadamia Cookies
– Super Pumpkin Cookies (taste like store bought)
– Pumpkin Snickerdoodles
Tejomala says
Hello there. Thanks so much for your website/blog. Really so helpful and generous! Helping me make sense of the whole soaking world. Thank you for bringing in the perspective of not getting to stressed out with making the changes. Just what I needed to hear.
Question:
I wondered if you could use something like honey for sweetening in this recipe. I used granulated stevia but it tastes a bit weird. Trying to stay away from sugar.
Many thanks. Tejomala
Adrienne says
You can for sure do that – not for the topping though. Welcome and hope to hear from you again. I would read this post on substituting honey: https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/
suzie says
hi, want to try this with the soaking step. do i add the baking powder and soda before soaking?
Adrienne says
No, you don’t. BP starts acting once liquid is added to it I believe. Sorry it took so long to get back to you – I am inundated. 🙂
lisa says
I am having trouble finding ‘sweet brown rice flour.’ I can only find brown rice flour. Is it the same thing?
Adrienne says
You might not be able to find it. I grind my own from sweet brown rice. I did find some on Amazon here.
GiGi Eats Celebrities says
DEFINITELY healthier than the donuts you’d find in the pastry section of the grocery store!!! I think I might try them with PEA PROTEIN FLOUR! 🙂
Lisa says
I made these and they are nice but mine had a very strong baking soda flavor. Reminded me of an Irish Soda bread with cinnamon. My dough was also very dry during the soaking time and very wet after I added the eggs. I wonder if I did something wrong.
Adrienne says
I’m so sorry – I have never had that problem w/ a baking soda-ey taste. The only thing I can think w/ the texture is that you are going for a very stiff dough. Not horrible but it needs to roll easily and cut well, so I’m going to update the post to reflect that. Then you sometimes need to add more flour to make them the right texture. Once you know how much you are using for a particular grain then you can keep those proportions for the future. I think maybe I should post a photo and that will help folks know what the dough looks like. Please try again and let me know how it works if you try them again.
Rochelle says
You say to sub vinegar or lemon juice for milk or milk sub, but there is no milk in the recipe.
Adrienne says
The recipe says to add lemon juice or vinegar to milk or milk substitute to make a total of 1 cup liquid. Hope that makes sense.
demi says
hi!!!
i want to use gluten free flour…what do u recommend?>i can eat coconut,oat,millet,brown rice flour,
thank you
Adrienne says
I have typically used a mix of brown sweet rice with some millet and maybe oat mixed in. I wouldn’t use the coconut b/c it absorbs too much flour. How about a mix of 1 part each of the other flours that you can have? I think that would taste great.
Chaya says
I always shy away from making doughnuts, especially because of the frying. This might and I am saying might, entice me to give it a try. You are one ambitious lady.
Thanks for sharing this with Bake with Bizzy. I would appreciate it, if you would link back to us, in the future. More folks, more fun.
Adrienne says
Hi Chaya! You’ll be linked to. My son handles it as part of homeschool, but he’s out until later this afternoon. I won’t forget you :-)!
Karen says
If we wanted to fry these, would we still use the same recipe? Thanks!
Adrienne says
You certainly could. When made with whole grains, they will be considerably heavier than traditional doughnuts, but they should work out just fine. Let me know how they turn out!