I can’t believe I went for ten years of my life without ever having doughnuts (due to my gluten allergy), and that doughnuts made with safe flours like einkorn actually taste better than normal doughnuts and I could have been having them that whole time if they were made right. Doughnuts are also way easier to make than you might think. In a lot of ways they’re easier than bread and only a little harder than cookies. This recipe makes a large batch (about 24) so if you want less, cut it in half).

DOUGHNUTS

7-8 cups spelt, einkorn, or kamut flour
2 cups milk, very hot but not near boiling
3/4 cup organic sugar (less refined sugar like turbinado is great)
16 tbsp butter (two sticks) softened
4 eggs
1 tsp vanilla
1/2 tsp ground nutmeg
1 tablespoon dry active yeast
1 tsp salt
Enough coconut oil for frying (at least 16 oz but 32 oz or more is better)

SUGAR GLAZE

3 cups powdered sugar
1/2 cup heavy cream
1 tsp vanilla

Combine the hot milk and 3 cups of flour. Using hot milk with some of the flour (or water when making bread) makes dough extra soft. Add the sugar, butter, eggs, vanilla, nutmeg, and yeast and mix. Allow batter to stand for a few minutes so the yeast blooms (do not put the yeast in with the hot milk, since the temperature might kill it). Add the salt, mix, then add the rest of the flour (4-5 cups) until it comes together into a dough, but stop well before it gets dry. It should no longer be sticky—if it is, use more of the flour, but if it gets too dry it will not rise well, and the various different types of alternative flours will absorb liquid more or less depending on their type, so using just as much flour as is needed to get past the sticky point without using too much is ideal (if you are practiced at making bread you will have an easier time with this). Knead the dough gently for just a minute or two, then cover and allow to rise for about 2 hours in a warm spot.

Mix the sugar glaze and keep covered until use.

Once the dough is risen, punch down then divide in half. Roll out each half on the counter over a very light dusting of flour until the dough is no less than 1/2 inch thickness, then cut doughnut shapes. If you don’t have a doughnut cutter (I didn’t when we made these in the photo above) you can improvise using any round cylindrical objects—for the larger ring we used the empty plastic coconut oil jar and for the holes we used the lid of a coconut oil cooking spray (punch or cut holes in the other end these otherwise it will create a vacuum and make it difficult to remove the dough). Or you can just get a doughnut punch like a normal person. Place the cut doughnuts on a cookie sheet or wire rack for easy transport, cover with a light towel or parchment paper and allow them to rise for about 5-10 minutes.

While the doughnuts are rising, heat the oil in a large cast iron pot (cast iron helps to maintain consistent heat, but you can use another type if you don’t have one). The oil should never rise above 375˚ F (190˚ C). If it does, the outside will cook too quickly and the inside will be raw. If you don’t have a candy thermometer you can use one doughnut hole at a time to test it. There should be a nice slow bubbling around the dough when it goes in, and it should not brown quickly. If the doughnut hole comes out perfect, it’s a good temperature to cook the rest. If it browns quickly it’s far too hot and the inside will be raw. If the bubbles are very weak it’s too cold. A whole doughnut should take about 4-5 minutes to get nice and golden (holes will cook quicker). Also, when more doughnuts enter the oil they will lower the temperature of the oil, so it requires some vigilance and attention to maintain and balance the right temperature. When the doughnuts are golden, immediately dunk the top of each one into the glaze right when they come out of the fryer, then place on a rack to cool. You can leave glazed or top the glazed doughnuts with things like toasted, shredded coconut, nuts, or sprinkles if you like, or make other glazes and fillings for a variety of finishes (just doing glazed is easier though—don’t make it hard on yourself). Save the used frying oil for later reuse and more frying.