Tuesday 14 January 2014

Spiced Honey Spelt Doughnuts, by Kira

We usually make doughnuts when we are rendering lard.
This past year we didn't have pigs, so there was no fresh fat to render.
But we did have some in the freezer from last year.
And every doughnut should be cooked in lard!

So simple; I just added some sweet goodness to a basic bread dough recipe.

Spiced Honey Spelt Doughnuts

6 cups of spelt light flour (you may need a little more or a little less)
1/3 cup of honey
1 3/4 cup of water
1 tbsp yeast
2 tsp sea salt
2 tbsp of grape seed oil
1 tbsp true cinnamon
2 tsp freshly ground nutmeg
1 1/2 tsp cardamom

Heat the water and honey until the honey dissolves.
Place the liquid in a bowl.
Put the liquid into the bowl of a stand mixer.
(Or just a bowl if you mix it by hand.)
Add the yeast and let it sit until it starts to bubble.
Slowly mix in half the flour, grape seed oil, cardamom, nutmeg, cinnamon,
and salt.
Slowly add rest of the flour until the dough forms a soft ball.
Cover and let the dough rest for an hour.

Spiced coconut sugar

1/4 cup coconut sugar
1 tsp cinnamon
1 tsp cardamom
1 tsp nutmeg

Grind all four ingredients with a mortel and pestle and set aside.


Heat enough lard in a cast iron fry pan to generously cover the bottom of the pan.

Roll the dough out onto a lightly floured surface.
Cut off small pieces and shape them into little balls and lightly flatten them.
(Try not to work the dough to much.
Overworkng will cause the air bubbles to burst and your doughnuts will be flat.)

When the lard is up to temperature ( about 375 degrees) you can start frying.
Fry for about a minute or until the bottom is golden brown then flip them and fry until that side is golden.

Put the spiced sugar into a paper bag or a container with a lid.
Once the donuts have cooled slightly, place them in the bag and shake them up with the sugar to coat them.

Doughnuts are best eaten when fresh.

They are also tasty dipped in coffee or along side a glass of fresh milk.