Savory Whole Wheat Raised
- 30m Prep Time
- 10m Cook Time
- 3h Ready In
These savory whole wheat doughnuts are flavored with herbs like caraway or rosemary, fried until golden, and topped with melted butter and seeds or salt.
Ingredients
- active dry yeast divided
- whole milk heated to 110 degrees F, divided
- bread flour divided
- rye flour
- whole wheat flour
- 3 egg yolks at room temperature
- savory herbs or dried aromatics, such as caraway, rosemary, or dried onion
- superfine sugar
- kosher salt
- unsalted butter or vegetable shortening at room temperature
- Vegetable oil for frying
- unsalted butter melted
- Flaky sea salt, sesame seeds, poppy seeds, or other toppings for garnish
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 535 mg
- Iron: 24.4 mg
- Magnesium: 493 mg
- Phosphorus: 2848 mg
- Potassium: 2126 mg
- Zinc: 16.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- rye flour
- whole wheat flour
- savory herbs or dried aromatics, such as caraway, rosemary, or dried onion
- superfine sugar
- kosher salt
Prepare
- active dry yeast, divided
- whole milk, heated to 110 degrees f, divided
- bread flour, divided
- 3 egg yolks, at room temperature
- unsalted butter or vegetable shortening, at room temperature
- Vegetable oil, for frying
- Melt unsalted butter
- Flaky sea salt, sesame seeds, poppy seeds, or other toppings, for garnish
Let's Cook
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Step 1.
In a medium bowl, dissolve 1 tablespoon of the active dry yeast in ¾ cup of the whole milk heated to 110°F. Add 1 cup of the bread flour and stir until a smooth paste forms. Cover the bowl with plastic wrap and let it rest in a warm spot for 30 minutes.
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Step 2.
In a small bowl, mix the remaining ½ cup bread flour, the rye flour, and the whole wheat flour. Set aside.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ¼ cup milk and 1 teaspoon yeast. Add the rested flour mixture, egg yolks, and savory herbs. Mix on low speed until smooth, about 30 seconds. Turn off the mixer and add 1 cup of the combined flours, the sugar, and salt. Mix on low speed for about 30 seconds or until the dough starts to come together. Add the butter and mix on medium speed until incorporated, about 30 seconds.
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Step 4.
Switch to the dough hook attachment. With the mixer off, add more of the combined flours, about ¼ cup at a time, and knead on medium speed between additions until the dough pulls completely away from the sides of the bowl and is smooth. The dough will be very soft and moist, but not so sticky that you can't roll it out. You may have flour left over. Cover the bowl with plastic wrap and let it sit in a warm spot for 30 minutes.
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Step 5.
Gently degas the dough by pressing it down. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).
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Step 6.
While the dough chills, prepare for frying: heat vegetable oil in a deep pot to 350°F. Line a baking sheet with paper towels.
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Step 7.
Roll out the chilled dough on a lightly floured surface to about ½-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters (one large, one small for the hole). Place the doughnuts and holes on a floured baking sheet, cover loosely with plastic wrap, and let rise in a warm spot until doubled in size, about 30 to 45 minutes.
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Step 8.
Fry the doughnuts in batches, a few at a time, in the hot oil until golden brown on each side, about 1 to 2 minutes per side. Use a slotted spoon to transfer to the paper towel-lined sheet to drain.
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Step 9.
While the doughnuts are still warm, brush the top of each with melted butter and sprinkle with desired toppings such as flaky sea salt, sesame seeds, or poppy seeds.