Category Archives: Donuts

Baked Whole Wheat Cinnamon & Sugar Donuts

I asked my husband last night, “what would you like for breakfast tomorrow” and he responded “Cinnamon and Sugar Donuts” no added frills. I dare not deviate from the request, even though I wanted to add pumpkin …just saying

Ingredients:
1 cup whole wheat pastry flour
1 cup AP Flour
2 eggs
1 TB canola oil
1/2 cup sugar &,1/4 for for cinnamon sugar
1 tsp cinnamon and 1 1/2 for cinnamon sugar blend
1/2 TB baking powder
1/4 cup & 1/8 cup skim milk
Pinch of nutmeg

Directions:,

Preheat oven to 350!

Spray with cooking spray your donut mold.

In a medium bowl mix canola oil and sugar.

Add one egg at a time.

In a separate bowl blend flours, baking powder, salt, 1 tsp cinnamon, & nutmeg.

A whisk works well for this.

Alternate flour and milk into sugar batter.

Taking turns batter will look like this make sure to mix on low after each addition.

Refrigerate batter for 1-2 hours.

Place batter in frosting piping bag with large tip and fill the donut molds accordingly.

While donuts are baking mix remaining sugar and cinnamon in either paper bag or ziplock bag and set aside.

Bake donuts on 350 for 7 to 8 minutes. Test using toothpick method.

Let cool in pan for about one minute.

While still hot toss into sugar & cinnamon blend.

Baked Cinnamon Apple Fritter Donuts

We went back home yesterday to find a nice surprise of early apples from grandpa’s garden!

I couldn’t wait to bake a delicious treat with them! Early apples are best for baking because they hold their shape and they’re tart!

Ingredients:
2 cups of chopped apples (no need to peel the peel is where the nutrients and fiber are)
1 cup of whole wheat pastry flour
One and a half cups of AP flour
1/3 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of salt
2 teaspoons of baking soda
Two eggs or half a cup egg substitute
1/2 cup of dried powdered nonfat milk
1 cup of water
Cinnamon and sugar to taste
Yields: 15 if using Wilton Donut Pan

1. Preheat oven to 350.
2. Place all dry ingredients in large bowl whisk until combined.

2. Place water and eggs in small bowl and mix with fork until smooth.

3. Add wet mixture to dry and mix with large spoon until incorporated.

3. Once mixed well as picture below

4. Fold in chopped apples

5. Fold until evenly distributed

6. Spray baking donut pan with cooking spray.

7. Pipe with large round tip the dough around the ring of the pan to make batter evenly distributed.

8. Bake on 350 degrees for 8 to 9 minutes or until toothpick comes out clean

9. Let donuts cool for 1 minute in pan and remove to wire rack. Spray donuts with cooking spray on side where pan was and dip in cinnamon and sugar blend.

Enjoy

Leftover Mashed Potato Cinnamon & Sugar Donuts

Baked Leftover Mashed Potato Cinnamon & Sugar Donuts!!

Makes about 18 donuts and Donut holes (3 Inch diameter)

I made mashed potatoes and meatloaf last night for my husband and I’s anniversary dinner. I always make too many mashed potatoes. So we of course we great deal of leftovers. I remembered my Grandma Lee telling me she use to make left over mashed potato donuts for my dad growing up whenever she had leftover mashed potatoes. I have been wanting to try a recipe for sometime now. I thought I would try and make the donuts a little healthier by not frying them and cutting the butter in half by using no sugar added applesauce. I wanted to do a test run this morning so that I could make them for my dad tomorrow for Father’s day. My dad also has to watch his sugar intake so I cut the sugar in half by substituting half splenda for sugar. My husband and I fried a few to see the difference and these fry up nice too…. But give the baked version a try first.

Ingredients:

2 cups of left over mashed potatoes
1/2 stick of butter (melted)
1/2 cup no sugar added Applesauce
4 cups of Self rising flour
Two pinches of nutmeg
1/2 teaspoon of cinnamon
2 eggs
1/3 cup sugar
1/3 cup of Splenda for baking

Directions:

Preheat oven to 350°

1. In a standing mixer cream together potato, splenda, sugar butter, and applesauce.

2. Add one egg in at a time.

3. Add flour in 2/3 cup increments

4. About halfway through switch to dough-hook attachment.

5. Knead with dough hook until it forms a ball.

6. Turn onto floured surface.

7. Roll out to 3/4 inch thickness.

The dough will not be sticky.

8. Line half sheet pans with parchment paper. Place donuts six to a pan.

9. Bake for 17 to 19 minutes. The donuts will not look golden brown (The Splenda doesn’t allow it to caramelize).

10. Spray each doughnut with Pam spray (both sides). And toss the donuts in the cinnamon and sugar mixture.

Cinnamon and sugar mixture:

Half a cup of sugar to 2 tablespoons of cinnamon. Place in paper bag or Ziploc. Brown paper bag works best.

Baked Pumpkin Spiced Donuts!

Baked Pumpkin Spice Donuts

Makes 12 donuts

Everyone who knows me, knows that I love… love cinnamon and pumpkin. So I wanted to come up with a healthier alternative to my other posted recipes of the fried version since I generally make a batch a week. So when I got 30% off at Kohl’s I had to buy the Wilton pan for baking donuts. Next time I think I am going to try using natural applesauce instead of oil.

For Donuts:

3/4 cups Whole Wheat flour
1 cup AP Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Teaspoon Pumpkin Spice (Penzeys)
1/3 cup Canola oil
1/4 cup Splenda brown sugar (not packed)
¼ cup Egg Beaters or 2 egg whites
1 1/2 teaspoon Mexican vanilla extract
3/4 cup canned pumpkin (not the filling)
1/2 cup skim milk

Directions:

Preheat oven 350 F. Spray with Pam donut pan (I have the Wilton) and set aside.

http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790

In a bowl, mix both flours, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, splenda brown sugar, eggbeater, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or ziplock bag, fill each donut cup with the batter.

The donut cups should be fairly full, but not overflowing.

Bake for 8-9 minutes, until donuts toothpick comes out clean Turn donuts out onto a wire rack and allow to cool for a few minutes.

For the Topping: 1/4 cup butter, melted 1/2 cup sugar 1 tablespoons cinnamon (more if you’re a cinnamon lover (like me!!! <3)

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in ziplock bag.

When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.

Serve immediately.

Chocolate Covered Pretzel Donuts with Caramel Drizzle

Good Morning!!!

Donuts are always a favorite in our house. So this Sunday morning I decided to spice up the usual cinnamon and sugar donuts and try these chocolate covered pretzel donuts. I was running short on time so I have to admit I did take the easy route and use Pillsbury canned biscuits but if you rather make homemade donuts check out my other recipe ” Cinnamon Spiced Donuts”.

Ingredients:

Small buttermilk biscuit pack (usually comes 4 in plastic wrap) 10 biscuits in each container.
¾ cup of dark chocolate or semi sweet chocolate chips
3-4 large chocolate covered pretzels (chopped coarsely)
caramel to drizzle
canola oil for frying

Directions:

In deep fat fryer, heavy saucepan or 12-inch cast-iron skillet, heat vegetable oil over medium heat to 375°F.

Separate dough into 10 biscuits; flatten slightly. Using small cookie cutter or piping end tip, cut hole out of center of each biscuit.

Fry 2 or 3 biscuits in hot oil until golden brown, then turn over and cook other side. Remove to paper towel covered dish. Repeat with remaining biscuits and doughnut holes. (I always like to try the holes first to test the temperature).

To make glaze, place chocolate chips in a microwavable save glass bowl microwave in 15 to 30 intervals and stir after each interval until completely melted.

Dip top of each doughnut into chocolate glaze.

Immediately sprinkle with chopped chocolate covered pretzel pieces and drizzle with caramel sauce.

Happy Baking :))

Cinnamon Spiced Donuts

Good Morning!

I like to made donuts every once and a while and instead of the buttermilk pillsbury donuts try these bad boys.

Cinnamon Spiced Donuts

Yields 6-8 Donuts and 8-10 Donut Holes

Ingredients:

1 & 1/2 cups plus heaping 1/8 cup all-purpose flour, plus extra for rolling out the dough
1 teaspoons baking powder
1/4 teaspoon fine salt
1 cups sugar (plus more for cinnamon and sugar mix)
1 tablespoon plus 1/2 teaspoon pumpkin pie spice or ground vietnamese cinnamon
1large eggs, at room temperature
1 and 1/2 tablespoons vegetable shortening or unsalted butter, melted
1/4 cup plus 1 to 3 teaspoons of sprite soda
Vegetable oil, for frying

Directions:

Whisk together the flour, baking powder, salt, sugar and 1/2 teaspoon of the pumpkin pie spice in a medium bowl until well mixed.

Stir the remaining 1/4 cup sugar and 2 teaspoon pumpkin pie spice or cinnamon together in a ziplock bag or my mom prefers a brown lunch bag.

Whisk together the eggs, melted shortening, and sprite in a large bowl until smooth. Stir in the flour mixture. Add the remaining sprite, a teaspoon at a time, just until the dough comes together in a soft and soft ball.

Turn the dough out onto a generously-floured cutting board (it will be a bit sticky).

Dust the top with flour and pat out until it is about 3/8-inch thick ( instead of a rolling pin try a fondant rolling pin; as picture below) .

Cut out as many circles as possible using a 4-inch round donut cutter (as displayed below) or cookie or biscuit cutter, then cut out donut holes from the center of each with a 1-inch round cutter. Reserve the donuts and holes. Gather the scraps together and pat them out again to 3/8-inch thickness.

Continue to cut doughnuts and doughnut holes, reworking the scraps, until all the dough is used. If you have a deep frier heat according to directions on your model and set temperature to 375 degrees. Once the temperature is ready use a donut hole to test the oil.

Donut holes should take less time approximately 1 minute. Flip the donut hole after 30 seconds. Donuts should take 1 to 2 minutes; flip after a minute or so (just keep watching). The best tool for flipping is spider (picture below).

Line a 2 plates one for the donuts coming right out of the oven and another one for once you coat the donuts in the cinnamon and sugar mixture.

Or you do not have a deep frier following directions below.

Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until a deep frying thermometer inserted in the oil reaches 375 degrees F. Working in batches, fry the doughnuts and holes until golden brown, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain off the oil and cool slightly.

While still warm, toss the donuts in the spiced sugar mixture until well coated.

Enjoy! WARNING: EVERYBODY AT MY HOUSE FIGHTS OVER THE DONUT HOLES!!!!!

A Pinch of Luv

from scratch baking and cooking blog