Doughnuts: yields approximately 15 doughnuts
1/4 cup ripe sourdough starter (refer to Nourishing Traditions)
1 cup sprouted flour (I used ‘white wheat’ from To Your Health)
1/4 t. baking powder
1/8 t. baking soda
1/4 t. Celtic sea salt
1/4 t. freshly ground nutmeg
1/4 t. cinnamon
1/4 cup Rapadura sugar
1 pasture-raised egg
1/8 cup buttermilk
1 t. ghee
pasture-raised beef tallow for frying
The night before, combine starter with sprouted flour in a bowl and stir until well mixed, adding water if necessary, but only as much as it takes; a few drops at a time. Cover with a dishcloth and leave at room temperature overnight. In the morning, add other ingredients and mix on the lowest speed with an electric mixer, adding more flour or buttermilk to achieve a soft but workable dough. Stop mixing before batter forms a dough ball, and continue by hand.
Turn out onto a lightly floured board and gently knead for a few minutes. Cover with a dishcloth and let rest for 10-15 minutes. When you return, flour and press dough flat, then roll out with a rolling pin to 1/2″ thickness. Using a doughnut cutter or a two glass (one drinking, the other a shot glass) cut out doughnuts and place them along with their holes on a parchment-line baking sheet. Allow to rise in a warm spot for one hour.
The last few minutes of rising time, heat only enough tallow to reach a depth of 2 inches in a small, heavy sauce pan to 360 degrees. I don’t need to tell you to be very careful. Place doughnuts gently into hot oil one by one and fry for approximately one minute on each side, or until golden brown. Remove with tongs and set return to baking pan to cool while you continue working your way through the dough.
Now you can certainly eat them just like this, but if you’re anything like me, a doughnut isn’t really a doughnut until it’s dressed in a chocolaty glaze. Here’s one I concocted using homemade ‘powdered sugar’ I achieved by whirling organic cane sugar in my Vitamix until powdery.
Dark Chocolate glaze:
2 T. ghee
1/2 cup homemade powdered sugar
1 level T. organic cocoa powder (I used Dagoba)
enough milk or cream to achieve desired consistency
Heat ghee on low, then whisk in powdered sugar and cocoa powder, diluting with milk or cream until you’re happy with the consistency. Dip cooled doughnuts and holes into glaze until well coated, then return to baking sheet to ‘set up’.