Tuesday, November 22, 2011

Baked Whole Wheat Donuts

Gowing up I had Amy Joy donuts in Niles, Dunkin Donuts, & other brands. The last time I had a regular Donut was when the Krispy Kreme first opened in IL many years ago in either Rosemont or St. Charles, IL in 1999 or 2000. Both locations have long since closed as business died down during the low carb craze and 3 recessions. Recently Wilton has been promoting Donut pans for baking online, on TV, in print and prompted me to purchase one at Bed, Bath & Beyond with my store credit. I only saw a 6 count pan which I assumed was all I would need. It is always healthier to bake anything then frying in oil. This is a basic Donut recipe that I have adapted from 5 other recipes for baked donuts. Now that I have perfected the basic one I will be trying some other flavors with fruits in the batter. I will also buy another 6 count pan and reduce my amount to come out with 12.

Flour Cooking Spray
Donut Pan
Mixing Bowl
Cooling Racks
Storage Container
1 3/4 Cups Whole Wheat Flour (You Can Use 2 Cups Whole Wheat If You Prefer)
1/4 Cup Coconut Flour
1/2 Cup Splenda
1 1/2 TSP Baking Powder
1/4 TSP Fresh Grated Nutmeg
1/2 TSP Sea Salt
2 TSP Ground Cinnamon
3/4 Cup Buttermilk
1/2 Cup Unsweetened Applesauce
1 Egg White
1/4 Cup Light Corn Syrup
Sometimes you might need to add a little more liquid if you use the coconut flour depending on your altitude.
Add in a splash extra of the egg white or applesauce if batter is to dry.

Preheat Oven to 425
Spray Donut Pan
Add All Dry Items & Whisk
Add All Wet Items To Dry & Whisk
Fill Donut Pan 2/3 Full
Bake in middle of the oven till Donut springs back when touched (about 8-10 Minutes)
Cool in Pan For 6 Minutes, Then Remove & Cool On Cooling Rack
This recipe makes 15-16 Donuts
These were moist & light and not hard like cake flour store bought Donuts would be.
I topped mine with a little Ginger Syrup
You can Freeze The Extra Once Cooled For 2 Months or Store In A Container For 7-9 Days

Ready to Bake

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