Friday, June 6, 2014

Buttermilk Baked Doughnuts

Happy doughnut day! (Yes, that is actually a day....)

I made classic glazed doughnuts a while back (recipe HERE) and while they were super fun to make, I decided that I am actually much more of a baked doughnut fan. They are a bit healthier (around 150 calories!), and much less time consuming to make. So, in honor of doughnut day, get baking! 

Cinnamon and Sugar Buttermilk Baked Doughnuts

Nonstick cooking spray
1 cup all purpose flour flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract

For Topping:
Equal parts cinnamon and sugar

Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
Combine flours and ingredients through salt in a large bowl, stirring well with a whisk.
Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. 
Add buttermilk mixture to flour mixture; whisk just until combined. 
Spoon batter into doughnut pans, filling two thirds full. 
Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). 
Let cool in pan slightly, about 4 minutes, and then remove doughnuts carefully from the pan. 
While the doughnuts are still warm, roll them in cinnamon and sugar mixture to coat.

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