Doughnuts

DOUGHNUTS (OVERNIGHT OR NOT)
This is a variation of the Doughnut recipe from Denise Fidler's cookbook, Wild Flour
1 qt. milk (or Swiss whey milk)
3/4 c. butter (or melted palm fruit/coconut oil)
1/2 c. honey (or evap. cane sugar)
1 T. instant yeast
2 t. salt
1/2 t. nutmeg, cardamon, or cinnamon
9 c fresh milled flour
 First warm or scald milk (temp. 115-125). Add butter and honey, and stir til melted. Set Aside.
In Bosch bowl mix yeast, salt, spice and flour. Mix all together til a smooth wet batter. (Overnight: you can now place whole bowl in fridge and fry the next day, but I leave out yeast (and 1/2 c. warm milk) and add in morning once the dough warms up otherwise I find it doesn't rise much) If you want to cook immediately then mix while adding about 1 -1 1/2 cups more flour til a soft dough with the gluten window developed.  Roll dough out to 1/2-3/4 inch. think and cut doughnut shapes. Let rise on floured counter for 20-30 min. Fry in coconut oil or Palm fruit shortening at 375, turning once, until golden. Dust with powdered sugar, cinnamon/sugar, or glaze.

OPTIONS: You can also add 1 c. Pumpkin Puree to the dough, you might need a bit more flour too.

DELICIOUS!!!!!