National Running Day has come and gone and I celebrated in appropriate fashion. Today is National Donut Day, and so, here we are. Another fabulous doughnut recipe! Baked, that is. I’m so glad I had this recipe in queue. I would say it was great planning on my part, but that would be a lie. I just really like baked doughnuts! ;-D
If you have not heeded my advice and purchased a doughnut pan, just a heads up that there just maaay be a giveaway in honor of my blogiversary next week…a giveaway that just maaay include doughnut pans. That’s right, plural. PANS.
I just can’t keep a secret that good!
So in honor of National Donut Day, another wonderful baked doughnut recipe. I enjoyed one of these each morning with my coffee last week. There’s just no brighter start to a day…guilt-free!
Maple Cinnamon-Sugar Baked Doughnuts slightly adapted from Melissa Bakes
1 cup whole wheat pastry flour 3/4 tsp baking powder 3/4 tsp baking soda pinch of salt 1 egg, lightly beaten 1 (6 oz) container of non-fat vanilla Greek yogurt 1 Tbsp canola oil 2 tsp lemon juice 2 1/2 Tbsp real maple syrup 1 1/2 tsp cinnamon 1/3 cup sugar (note: you will only need half, but it’s easier to dip’em with more!) 1 Tbsp Smart Balance Light, melted
Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a shallow dish and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt.
Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a doughnut pan.
Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack while still warm.
Use a pastry brush, brush the melted butter over your donuts and then dip each doughnut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture. Yield: 14 doughnuts.
Nutrition Information (per doughnut): 75 calories; 1.9 g. fat; 15 mg. cholesterol; 106 mg. sodium; 12.1 g. carbohydrate; 0.9 g. fiber; 1.6 g. protein
Result: Very good! I think the substitution of whole wheat pastry flour gives them a hearty texture and a flavor similar to that of cornbread, but in a good way. Another solid baked doughnut success! Enjoy!
It’s gorgeous in Chicago. My mom and I have already taken Lily on a walk and gone grocery shopping. I’m heading out for a run around my old stomping ground
Question: What ONE doughnut would be your choice to celebrate National Donut Day?