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1
Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour.
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2
Allow the mixture to sit until quite bubbly, about 30 minutes.
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3
Mix together the white flour, rye flour and salt in a bowl.
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4
Stir 1 cup of this mixture and 1 cup of cold water into the sponge.
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5
Mix thoroughly and allow to sit another 30 minutes.
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6
Add the whole-wheat flour, chestnut flour and the olive oil.
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7
Knead the dough either by hand or in an electric mixer fitted with a dough hook.
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8
Mix until the dough is soft and elastic, about 5 minutes.
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9
You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough.
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10
Very soft, moist dough makes the best crust!
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11
Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours.
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12
If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
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13
To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
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14
Be sure to use a frying thermometer to be accurate.
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15
Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes.
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16
Flip them over with a chop stick and cook the other side until golden brown, a few more minutes.
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17
Repeat the process until all of the dough is used.
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18
Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar.
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19
Sit down, get coffee and eat.
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20
Cook's Note: The dough usually made a day before using.
