Here's a new recipe request for baked donuts with spelt flour and oat milk. This donut recipe is baked not fried and is easier than you think and slightly healthier than deep-fried. The spelt baked donuts are fluffy and light and filled with raspberry jam or choose your favourite jam or custard filling. This donut recipe is eggless and you could easily make this 100% vegan, by ensuring you make this with dairy-free butter. I have used a combination of white Spelt flour and light wholegrain Spelt flour and oat milk, but feel free to be creative and swap the flour blend and add your favourite milk.
I am not usually a donut fan, but this spelt version has me converted. They are perfect straight from the oven, warm, soft and fluffy. When we baked a batch and don't want to eat all the donuts at once, I pop them into zip lock bags and freeze them. They are good to eat away but even better heated up slightly.
Takes = prep. 30 mins + resting 60 mins + 30 mins
Bakes = 10-12 minutes
Makes = 10 to 16 depending on size
- Spelt Flour – 450-500g (300g, 2 cups white, 200g, 1 1/4 cups wholegrain)
- Sugar – 50g (1/4 cup)
- Salt – 1/4 teaspoon
- Instant yeast, fast – 7g (2.5 tsp)
- Warm oat milk – 250ml (1 cup)
- Water – 50ml (1/4 cup, 4-5 tablespoons)
- Melted butter – 60g (1/4 cup)
- Raspberry Jam, lemon curd – 1/3 cup
- Granulated Sugar for dusting – 1 cup
- Melted butter for coating – 4 tablespoons
- Jam of choice or custard – 1/4 to 1/2 cup
WARM milk for 1 minute and then add butter to melt. Rest for 5-10 minutes until lukewarm to touch. Whisk in yeast, rest 5-10minutes until foamy.
WHISK flours, sugar and salt. Then start your mixer on low with the dough hook and pour the lukewarm liquid and combine. Then increase the speed to medium and kneed until shiny and smooth and the dough pulls away from the sides. Note; spelt flour needs less time to knead, about 3-5 mins. Transfer to a greased medium-size bowl and cover with a cloth or plastic and rest in a warm spot for 60 minutes.
REMOVE the risen dough and gently roll out with a rolling pin until you have the dough about 2-4cm (depending on how round you'd like them). Then use a cookie cutter to cut out the dough into about 8-12 pieces depending on your size. We like our donuts large so I use the biggest cookie cutter 8cm (3"). Then place each cut dough circle spaced on lined baking and flatten slightly. Reuse any scraps. Rest again covered in a warm spot for about 30 to 45 minutes until they are puffed up. They will rise more in the oven. Preheat the oven to 190˚C/375˚F.
BAKE for 10-12 minutes until golden brown. Melt butter and pour the sugar into a large bowl ready for rolling. Add jam to a piping bag with a small tip. As soon as they come out of the oven brush each donut individually with melted butter and roll into sugar. Rest again on a tray. Using a knife or the tip of a small wooden spoon poke a hole on top and add jam into the centre or side of the donut. Once cooled the donuts can freeze in a sealed bag or container for a few months.