Paleo Crack Donuts
Happy New Year! I know everyone is working hard away on those eat-less-exercise-more resolutions, but I wanted to take a brief intermission to share some things with you....
I'm pretty sure that almost all of us have heard about that study citing that oreos are more addicting than crack to rats. I can’t even imagine the litigation that must be going on right now by Nabisco.
Honestly, if you're reading this blog, you're probably more health conscious than most, and weren't even surprised. After all, there is a reason why you can easily inhale a whole row of oreos without flinching, while eating a whole tub of paleo cookies is actually a challenge. Why? Because paleo cookies are full of things like metabolism boosting fat (grass-fed butter, coconut oil) and proteins (almond flour, cashew flour, eggs).
Like I said, no one was surprised about the crackoreo discovery. However, what I was surprised about was that other foods weren't tested. Like fruit loops or cocoa pebbles or reese's or donuts…
...Because let's be real, we all know that I especially have a donut addiction. Specifically to fried cake donuts. I absolutely love love love a great cup of coffee, but a donut topped with sprinkles WITH a cup of coffee? To me, that tastes like what heaven would taste like, if heaven had a taste. Are donuts paleo? Nope, definitely not. Do I have them from time to time? Yep. And its pure pleasure for about 10 seconds (because I inhale them) and then I feel sick for 5 hours after. I hang onto this feeling long enough to keep myself away, or until I get tempted by those sprinkles again. Then I have another donuts and the vicious cycle continues.
Donuts. Just like crack.
I've made several paleo donut recipes, like the one here. I've also made others from likeminded paleo bloggers that are delicious, but not exactly the fried, flaky, frosting-toppped, sweet donuts that we are all so enamored with. I've found that all the paleo donuts I have tried are dense and cake-like, which makes sense because they're cake-donuts after all, but they just don't have the same texture as conventional donuts.
Well, kind of. Since they are still paleo, they will not be quite the same as the traditional donut I have now so eloquently painted a picture of in your head, but they do have a lighter, springier, texture that is the closest I have come to an actual donut. They are indeed fried, so not the best option, in my opinion, but so much better than anything you could buy for a $1 morning special.
paleo sugar and butter glazed mini donuts
Makes 12 mini donuts (or 6 regular sized donuts)
- 3/4 Cup Tapioca Starch, divided
- 1/4 Cup Coconut Flour, plus extra for thickening
- 1/4 Cup water
- 1 package yeast
- 1/3 cup raw honey
- 1 egg
- 1 tsp. vanilla
- About 1 Cup coconut oil for frying
- 6 tbsp. unsalted, grass-fed, organic butter (I use Kerrygold)
- 4 tbsp. coconut sugar
To make donuts:
- Heat 1/4 cup water to approximately 100 degrees. Add yeast and let sit for about 10 minutes until water is frothy.
- While yeast is activating, in a large bowl, beat egg. Add vanilla and stir.
- Add in 1/2 cup of the tapioca starch and coconut flour to the egg and vanilla mixture and stir thoroughly until incorporated.
- Add activated yeast and water to the batter and stir until well incorporated.
- Heat the raw honey until it has melted and add to the batter.
- Add in remaining 1/4 cup tapioca starch slowly, stirring after each addition.
- At this point, your batter should be slightly sticky but not runny. If it is runny, add additional coconut flour 1 tsp. at a time, stirring after each addition, until batter has thickened.
- Once batter is thick but sticky, place a towel over the large bowl with the batter and set aside for about 30 minutes in a warm place to let rise. Batter should rise, but not quite double.
- Once dough has risen, divide the dough into 12 equal pieces. Roll into a ball, then flatten and roll into long tubes about 1 1/2 inches thick. Connect the end of each donut tube by pressing the edges together and creating a circle. Set aside.
- Once all your donuts have been formed, pour coconut oil into a large frying pan on heat on medium heat. Oil should cover about 2/3 of each donuts. Fry donuts 3 at a time, for 3 minutes, until a light brown, and then flip over to brown other side.
- Place donuts on a paper towel lined plate to cool before glazing.
- Repeat steps 10-11 until you have fried all your donuts. Add more coconut oil if necessary for frying.
To make glaze:
- Melt Butter.
- Dip donuts into melted butter and set aside.
- Sprinkle each donut with about 1 tsp. of coconut sugar.
*These donuts are best when enjoyed immediately, while they are still warm, but not hot. I recommend eating them within 48 hours, as they start to harden after that.