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–+ servings

Chocolate Glazed Yeast Donuts Made with Fresh Milled Flour

Soft yeast donuts made with fresh milled flour and fried until golden, then dipped in rich chocolate glaze. A classic from-scratch donut recipe using wholesome freshly milled grain.

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Prep Time 15 minutes
Cook Time 1 minute
Rise Time 1 hour 45 minutes
Serving Size 12 donuts

Ingredients

  • 1½ cup hot water
  • ⅓ cup avocado or olive oil
  • ⅓ cup honey
  • 1 egg
  • 2 tsp salt
  • 4½ cup freshly milled flour
  • 2 tbsp sunflower lecithin
  • 1 tbsp instant yeast
  • 24 oz oil for frying

Chocolate Glaze

  • 1 cup powdered sugar
  • 2 tbsp cocoa powder
  • 1 tsp vanilla
  • 3-4 tbsp heavy cream or milk

Instructions

Mill Flour

  • This recipe calls for 4 1/2 cups of fresh milled flour. In order to get the correct amount of flour you can mill about 3 cups of wheat berries. Printing my free fresh milled flour conversion chart and placing it by your grain mill will help as you're milling.

Mix the Dough

  • In the bowl of a stand mixer, combine water, oil, honey, egg, and salt
  • Then add fresh milled flour, lecithin, and yeast. Knead on low until smooth and elastic. This usually takes about 5 minutes.

First Rise

  • Cover the dough and allow it to rise until doubled. 

Roll and Cut

  • Roll the dough out to about 1/2 inch thick and use a donut cutter to cut the doughnuts. 

Second Rise

  • Place donuts on a greased baking sheet and cover with a towel. Allow about 45 minutes for the second rise. 

Fry Donuts

  • Prepare to fry the donuts by pouring the oil in a large pot or dutch oven. Heat the oil to 350°F. 
  • Carefully place 2-3 donuts in the oil at a time based on the size of your frying vessel. 
  • Fry each side for about 30 second or until golden brown. Use a slotted spoon or tongs to remove the donuts from the oil, and transfer them to a wire rack to drain the excess oil. Don't forget to fry the donut holes. These fry quickly!

Glaze

  • Prepare the chocolate glaze by adding powdered sugar and cocoa to a large bowl. Combine and then add vanilla and enough heavy cream to make a thin glaze. 
  • Once the donuts have cooled enough to handle, dip each one in the glaze and place it back on the wire rack to harden.