Baked Doughnut Donuts
Spring and Fall are my favorite times of the year. Seriously, what’s not to love when you have scenery outside that looks like this?
Truth be told, I had a completely different post planned for today. News to share, photos to show. However, when the leaves change and it grows colder outside, my taste buds wake up to wanting food and drink that I don’t consider eating at any other time of year: pumpkin bread, sweet potato pie, hot cider and doughnuts.
Yes, doughnuts. Or, donuts. Or, Heavenly Goodness. Whatever you want to call them is up to you. All I know is that today I made it my mission to find a good recipe for a baked doughnut. Well, actually…this is what happened: I came across my nonstick donut pan this morning while rummaging for a saucepan and thought, ‘Huh. I haven’t used that thing in a while.’ Then I thought about Krispy Kremes and remembered how sick I became the last time I ate them (who says you can’t eat 6 without throwing up?) which got me to thinking about how much I wanted a donut instead of oatmeal. Then I remembered that the donut pan came with a recipe and, well….you get the point.
Anyway, three revisions and a trash bin full of rubbery, donut paperweights later, I decided this was the one. Now, if you’re in the mood for a cream filled long john, this recipe is probably not going to help you out very much, but if you’re looking for a healthier version of a traditional 300+ calorie-laden donut, then these at 123 calories each will do the trick. I hope you like them:
Baked Doughnut Donuts
- 1 1/2 cups of all purpose flour
- 1/2 cup of wheat flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 3/4 cup of unsweetened almond milk
- 1 egg, beaten
- 1 egg white, beaten
- 2 teaspoons of vanilla extract
- 1 tablespoon of shortening
Preheat your oven to 325 degrees. Lightly grease the doughnut pan. In a large bowl mix the flours, sugar, baking powder, nutmeg, cinnamon and salt. Then stir in the milk, egg, egg white, vanilla and shortening. Beat everything together until well blended. Let the mixture rest for 5 minutes.
Fill each donut cup about 3/4 of the way full. Tip: scoop your batter into a freezer bag, cut the tip off one end and pipe it right into the donut cup. This is so much easier than trying to use a spoon.
Bake 8 to 10 minutes or until the doughnuts spring back when touched. Let cool slightly before removing from the pan. Yields 12 donuts.
Measure out two tablespoons of sugar and 1/2 teaspoon of pumpkin pie spice and put it all into a sandwich baggie. While the doughnuts are still warm, drop them in one at a time, close the bag and shake until well coated. Of course you can add other toppings as well, you know. Hmm….right now I’m thinking maybe thin layers of jam, apple butter; a dusting of confectioners sugar. I could go on, but then we’d be teetering on the edge of food porn and this is a family blog so keep those sinful thoughts to yourself, please
Here is the final product. Don’t they look pretty?
If thoughts of cider, spiced donuts and autumn leaves don’t put you in the mood for Fall, then come back here later in the week. Lots of happenings in my little world this week as well as some exciting news that my dogs are thrilled about. I’ll let you ponder that thought for a couple of days.