Einkorn doughnuts from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 33) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • mdcbakers on March 23, 2022

    This was my first foray into einkorn flour (I used all purpose einkorn). It's delicious! Love the flavor. The dough itself is pretty sticky, had to stick it in the fridge a couple times. The instructions for frying time were right on the money. With the amount of time needed to cook through the donuts, my donuts were crispy on the outside but the inside kind of "disappeared" and not fluffy or airy. (Maybe I did something wrong, not sure) So I switched to donut holes and it worked perfectly! Great texture, inside and out. I rolled them in a spice-sugar mix. Can't wait to use einkorn flour again.

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