Soaked Maple Butter Doughnuts

My oldest asked last night if we could have doughnuts for breakfast today.  Of course, we haven’t had “doughnuts” in a very long time!  So, determined mama that I am, I searched for doughnuts recipes, and with some tweaking, came up with this soaked doughnut recipe:

Ingredients to soak:

2 Cups Spelt Flour

2 Pastured Eggs

1/2 Cup Raw Milk

1/2 Cup Real (organic) Maple Syrup

1 TBS Whey

1 TBS Coconut Oil

Mix all of these ingredients together and let them sit out on the counter overnight.  This soaking process will break down the phytic acid in the flour, making it more digestible and the nutrients more available.

In the morning, mix in the following:

1/2 TBS Baking Powder

1 tsp Baking Soda

Pinch of Salt

Heat approximately 1/3 cup coconut oil, palm oil or real butter in an iron skillet on medium-low heat.  Drop the dough by the spoonful into the oil and flip them when they begin bubbling.

If you have a small circular cutter, you can punch out the centers so they really look like doughnuts.  I don’t think my kids cared one way or the other, but I liked that since I was making doughnuts, they looked like doughnuts!

NOTE: IF a person were to forget to add the additional ingredients in the morning, their doughnuts MIGHT not get very fluffy, and would instead be a little more flat and dense… Not that I would know anything about that.  *Hangs head in shame.*

For maple butter glaze:

Heat together 1/4 cup real butter and 1/4 cup real maple syrup in a small saucepan.  After they have been well combined, set aside and let cool for a few minutes before drizzling it over the doughnuts.

Doughnuts and doughnuts holes 

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