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
Ingredients:
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
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
Method:
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.
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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