Monday, June 18, 2012

Time To Make The (low fat) Baked Doughnuts!

Friday Post on Monday?  Yes.

I'm posting this a bit early because I'll probably be have my mind elsewhere this coming Friday as my daughter is getting married on Saturday (June 23rd). The formal reception for almost 200 people will be in our back yard under an enormous white tent. It's going to be an exciting time and this week is going to fly by!

Back to the doughnuts.   I've had these doughnut trays for a while and haven't yet used them. They are made by Wilton and can be purchased at Michael's Craft stores. They are $10. You can almost always find a 40% off one item coupon online or in your local Sunday newspaper inserts.

Several recipes came up when I did a "baked doughnut" search.  I found one on King Arthur that I had all the ingredients for, so I went with that one.  I did, however, use wheat instead of white pastry flour.

Being baked, gives the doughnut a cake like taste. Using wheat flour makes it taste "healthy" (good, but not as good as using white pastry flour - IMHO). Just about all of the doughnuts disappeared shortly after taking them out of the oven. I had guests and they ate them before I had a chance to put a glaze on them!

I also used my batter pen and nutmeg grater.

Here is the recipe & step by step photos:

  • 1 cup Round Table Unbleached Pastry flour or 7/8 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons dried buttermilk powder
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water

  • 1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
    2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
    3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
    4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
    5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.
    6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.

    tips from our bakers

    • Using pastry flour will make a more tender doughnut.
    • If you don't have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water.
Wilton Doughnut Pan & Ingredients

Batter will be slightly thick & grainy if using wheat pastry flour.

Batter Pen & Baker's Joy. Liberally spray pan.

Batter is a bit thick for the batter pen.
 I may cut a corner of a zip lock bag to pipe this batter in next time.

I really filled the pan and had batter left for two more.


What the doughnuts look like when you flip them out.
Cut one shows cake texture.

Extra batter.

Two additional doughnut and 3/4 eaten doughnut on the plate!
They were cooling just as my company came in.
Once cooled you can glaze them with warmed chocolate,
confectionery sugar glaze. (Confectionery sugar, dab of milk and vanilla.)

If you have any questions, comments additional recipes, please post!

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