Einkorn Yeast Donuts

Learn how to make these einkorn yeast donuts with options for chocolate glaze and plain glaze! An easy recipe for homemade fried donuts that can be ready to fry in just an hour!

Homemade Einkorn Yeast Donuts

You know I'm not afraid of a difficult recipe, after all, I do make my own homemade Oreos! However, I really wanted a SIMPLE einkorn yeast donut recipe that didn't take forever and yielded a light and fluffy donut.

At first, I thought I was asking too much of einkorn... but after quite a few test runs, I was able to nail this recipe on the head!

In fact, they are so easy I've made them several times in the last month. Too many times in fact... my pants are getting tight!

My in-laws always enjoy them for breakfast, and I'm happy to oblige! So, when they were here recently, I made a double batch (all chocolate glazed) and the disappeared way faster than any of us wanted to admit! ;-)

But don't let that stop you... you NEED to try these!

Einkorn Yeast Donuts FAQ

Can I make einkorn yeast donuts ahead of time? 

Yes! You can make the dough the night before, place in the fridge after mixing, then remove and allow to come to room temperature (about 30-45 minutes), then roll and cut!

Do I need to refrigerate leftover glazed donuts?  

Nope! In fact, I wouldn't recommend it. Yes, there is a little milk in the glaze, but it's not all that much, and the sugar keeps any issues at bay.

Plus, these homemade donuts aren't going to last that long!

Is there any way to serve left over donuts warm?

Yep! Just pop the UNGLAZED donuts into the oven for about 3 minutes at 350°F, then glaze!

If you're doing this, you'll want to refrigerate the left over glaze (push cling wrap right into the glaze so it won't harden) then remove and warm the glaze right before using.

Can I freeze my leftover glazed donuts?  

Yes!  Simply spread your UNGLAZED donuts out on a baking sheet and flash freeze them uncovered for a couple of hours.  When firm, lift each donut from the sheet and store in a freezer bag and store for 2-3 months.  

The donuts will keep longer than that, but will taste best within the 2-3 month window.  

Freeze the glaze separately or make fresh when you reheat the donuts. I find they reheat best in the oven.

TO REHEAT: Place frozen donuts in a preheated oven (375°F) and bake for 3-5 minutes. Remove and glaze.

MORE RECIPES TO TRY:  For a healthier option or for folks practicing the keto diet, try these mini chocolate keto donuts. For another classic, irresistible dessert, make these homemade thin mint cookies.  

Einkorn Yeast Donuts

This is a delicious, homemade recipe for fried einkorn yeast donuts. Includes the recipe for a chocolate glaze and a powdered sugar (plain) glaze.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate doughnuts, chocolate einkorn donuts, einkorn donuts, einkorn doughnuts, einkorn yeast donuts, glazed doughnuts, powder sugar glazed doughnuts

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 15 donuts

Calories: 217kcal

Ingredients

Doughnut Ingredients:

• 1 cup milk
• 1 egg
• 2 tbsp butter
• 3 cups (415 g) all-purpose einkorn flour (454 g if using non-einkorn flour)
• 2 tbsp honey
• 1 tsp salt
• 2 1/4 tsp rapid rise yeast
• oil for frying (we use coconut oil)

Chocolate Glaze

• 1/2 cup powdered sugar
• 2 tbsp cocoa or cacao powder
• 1 tsp vanilla
• 2 tbsp milk

Plain Glaze

• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1 tbsp milk

Instructions

• Combine all ingredients into the bowl of an electric mixer, except the milk and butter.
• In a small saucepan, melt butter and remove from heat. Stir in the milk and pour into the mixing bowl.
• Mix with a bread hook until dough is smooth and shiny. If dough is still sticky, add an additional 1/4 cup of flour at a time until it is pliable but doesn't stick to your finger when pressed.
• Remove the dough hook and cover the mixing bowl with cling wrap and a towel. Let rise for 20 minutes for einkorn, or until doubled if using non-einkorn flour.
• Turn out risen dough on a well floured surface and roll to about 1/2 inch thick.
• Use a donut cutter like this one to form the donuts.
• Place cut donuts and holes on a wax paper lined baking tray.
• Continue to re-roll and cut dough until all dough is used.
• Heat coconut oil in a large skillet to 350°F or over medium heat. The oil should be about 1/2 an inch deep.
• Test heat with a donut hole. If it starts to cook right away the oil is ready, if not, leave the doughnut hole until it starts to bubble the oil then add additional donuts.
• Cook on one side until the bottom half starts to brown, flip and cook another 1-2 minutes, or until brown.
• Remove from oil and drain on a paper towel lined baking tray.
• Repeat until all donuts are fried. Mix glazes individually and whisk until smooth.
• Dip top of hot donuts into desired glaze and place on a platter. Serve warm.

Notes

If glaze is too thick, add 1/4 tsp more milk at a time until it reaches the right texture. Should be thick but runny enough to dip hot doughnuts in to coat.

ABOUT THE GLAZE: Each glaze recipe will glaze HALF the batch of donuts. If you want one or the other (instead of both), then double the glaze recipe you want for the entire batch.

Nutrition

Nutrition Facts

Einkorn Yeast Donuts

Amount Per Serving (1 donut (including hole))

Calories 217 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 17mg6%

Sodium 182mg8%

Potassium 106mg3%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 3g3%

Protein 7g14%

Vitamin A 89IU2%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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