Wednesday, April 25, 2012

Doughnuts

 
I have never been a doughnut person.  In general, I am not a fan of anything overly sweet in the morning.  Or even more so, anything that has been bathed in grease.  These healthier doughnuts have made me reconsider this popular breakfast choice.  The fact that they are baked and not loaded with sugar and enriched flour makes a huge difference.  No gut rot.  I even ate two of them immediately preceding Combat and had an amazing workout!

I tweaked this recipe from Jessica Seinfeld's cookbook, Deceptively Delicious.  Instead of powdered sugar, I made a simple chocolate glaze and finished them off with sprinkles.  Let's face it, who can resist sprinkles?

Here's what has led me to have second thoughts about doughnuts...
Baked Doughnuts
(from Jessica Seinfeld's Deceptively Delicious)
1/2 c. firmly packed brown sugar (I used sucanat)
1/2 c. canned pumpkin puree (I used 1 cup of pumpkin)
1/2 c. sweet potato puree  (I omitted this)
1/2 c. low fat buttermilk  (I used almond milk)
1 large egg white (I used one flax egg)
1 T. trans-fat free soft tub margarine spread, melted (I used Earth Balance)
1 t. vanilla extract
1 c. whole wheat pastry flour
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 c. confectioners' sugar (I used chocolate glaze and sprinkles instead)

Preheat oven to 350. Coat a doughnut mold with cooking spray. In a large bowl beat together the sugar, pumpkin and sweet potato purees, milk, egg white (or substitute), margarine (or substitute), and vanilla. Add the flour, baking soda, baking powder, and cinnamon, and mix until completely incorporated. Pour the batter into a gallon-sized plastic bag and cut the bottom tip off of one side of the bag. Squeeze the batter through, into the doughnut mold. Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 to 25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust with confectioners' sugar. (See below for glaze recipe.) Store in an airtight container at room temperature for up to 2 days, or freeze for us to 1 month.

Okay, here is what I came up with for a glaze.  I thought it was the perfect consistency for dipping.  I also love using dark cocoa; it has an intense, rich flavor. 

1/4 cup organic sugar
2 T coconut oil
1 T almond milk
1 T dark cocoa
1 t vanilla

Bring the first four ingredients to a boil and stir for several minutes until bubbly.  Remove from heat, add the vanilla and stir until it cools just a bit.  Dip the doughnuts in the glaze and immediately add sprinkles.





4 comments:

  1. I wish I had a private chef to cook for me, these look yummy!!!
    Donna

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  2. All I need to do is sub for the wheat flour and the rest is perfect! Yum! Can't wait to try these. Just need to get a doughnut mold!

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    1. Let me know if you try them! I bought my mold at Target, but I see them everywhere these days! What kind of non-wheat flour do you prefer?

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