The above image is our very old family recipe for donuts, it traveled down from Jim Bartlett's grandmother's aunt, so it is at least 150 years old and perhaps came from a newspaper back then. It has been enjoyed by every generation since.
So, can AI make these donuts taste the same and be more healthy? Note that the same ingredients would have been more healthy in themselves 150 years ago, due to better soils and less chemical agriculture.
Here's a healthier version of this old donut recipe:
Healthier Old-Fashioned Doughnuts
- Yields: Approx. 2 1/2 dozen
- Prep time: 30 minutes
- Cook time: Varies
Ingredients: (Need to practice finalizing taste on the sweetener, flour).
- 1/4 cup butter
- 3/4 cup granulated Allulose (or 1/2 cup honey and reduce sour milk by 1/4 cup)
- 2 teaspoons Redmond salt
- 3 large eggs
- 1 cup mashed organic sweet potato
- 4 cups gluten-free baking blend
- 4 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup plain sour milk
- Bartlett Farms pastured organic lard for frying.
Instructions:
- Cream Wet Ingredients: In a large bowl, blend the butter, sugar, and salt until creamy.
- Add Eggs & Potato: Stir in the eggs one at a time, mixing well after each addition. Then, incorporate the mashed sweet potato.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat pastry flour (or GF blend), baking powder, nutmeg, cinnamon (if using), and baking soda.
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the sour milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Chill (Optional but Recommended): For easier handling, cover the dough and chill in the refrigerator for at least 30 minutes.
- Roll and Cut: Lightly flour your work surface with whole wheat pastry flour (or GF blend). Roll out the dough to about 1/2-inch thickness. Use a donut cutter to cut out the donuts.
- Heat Oil: In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil or avocado oil to 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
- Fry Doughnuts: Carefully place a few donuts into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and cooked through. The donuts should rise to the surface. Use a fork or tongs to turn them.
- Drain: Once golden, remove the donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Cool and Serve: Let cool slightly before serving. You can dust them with a little powdered sugar or a cinnamon-sugar mixture if desired.
These modifications will result in a denser, possibly slightly less sweet donut than the original, but with more fiber, less saturated fat, and added nutrients from the sweet potato and whole wheat flour. Experiment to get your favorite result!
