Multigrain Rye Donuts

Multigrain Rye Donuts

by Mitin Waiting

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I have always liked the various beautiful shapes of donuts. I usually buy them deep-fried, which is not very healthy. Now I will make my own cake version. Add some multi-grain rye flour to the donuts and add a little more. Let Faroff caramel-flavored marshmallows, the donuts taste even better~

Ingredients

Multigrain Rye Donuts

1. Cut the butter into small pieces and soften at room temperature.

Multigrain Rye Donuts recipe

2. Dismissed slightly.

Multigrain Rye Donuts recipe

3. Add sugar and beat until the color is whitish.

Multigrain Rye Donuts recipe

4. Add the egg liquid three times, stirring well each time.

Multigrain Rye Donuts recipe

5. Add honey and stir well.

Multigrain Rye Donuts recipe

6. Add Faroff marshmallows and beat them evenly.

Multigrain Rye Donuts recipe

7. Add the sifted multi-grain rye flour.

Multigrain Rye Donuts recipe

8. Add sifted low-gluten flour.

Multigrain Rye Donuts recipe

9. Cut and mix evenly.

Multigrain Rye Donuts recipe

10. Put the batter into the piping bag.

Multigrain Rye Donuts recipe

11. Squeeze the batter into the doughnut mold.

Multigrain Rye Donuts recipe

12. Preheat the oven to 160 degrees, and heat up and down in the middle layer for about 20 minutes.

Multigrain Rye Donuts recipe

Tips:
1. If you don't mind, you can add a little baking powder.
2. The baking time and temperature should not be set in stone. Adjust them according to the temper of your own oven. You can try it with a toothpick. If there is no batter, it means it is cooked.

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