Baked Cake Doughnuts with Chocolate Glaze

Happy Saturday!

I think I should be a little concerned that I now associate weekends with baking doughnuts. While they’re “guiltless” they do tend to lack fiber, vitamins, and minerals. But I figure that’s what lunch and dinner are for, right?

I’m so rational.

Just like last night when I practically begged for a brownie sundae. My dad questioned, “Who’s the dietitian in this family?”

Everything in moderation, dad. Everything in moderation.

These were baked last Saturday and come Monday morning, 12 of them went to work with me. 18 made – 12 leftover = 6 consumed.

6 consumed doughnuts – 1 for Mr. P = 5 doughnuts consumed by yours truly.

5 doughnuts x 106 calories = 530 calories

WAIT FOR IT…

530 calories / 2 breakfasts = 265 calories per breakfast. 😀

Leaves plenty of calories available for a side of fruit and a tall cup of coffee with the fixins’. Like I said, guiltless. Even if this is becoming a weekend habit.

[print_this]

Baked Cake Donuts slightly adapted from Wilton and Cake Duchess

Doughnuts:
2 cups cake flour, sifted (of 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
1/2 cup granulated sugar
2 tsp baking powder
1 tsp salt
3/4 cup fat-free milk
1 Tbsp white vinegar
2 large eggs, lightly beaten
1 Tbsp unsalted butter, melted

Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
2 tsp corn syrup
1 Tbsp canola oil
1 tsp water

Directions:

Mix milk with vinegar. Set aside to turn into buttermilk!

Preheat your oven to 425 F. Spray your donut pan with non-stick spray.

In a medium-sized mixing bowl bowl, whisk together the melted butter, buttermilk, and beaten eggs. In a large mixing bowl, sift together the cake flour (or flour + cornstarch), sugar, baking powder, and salt. Add the wet ingredients to the dry ingredients and stir together until just combined.

Carefully spoon the batter into about 2/3 full. Bake for 7-8 minutes, or until the tops of the donuts spring back when lightly touched.

Allow to cool in the pan for a couple minutes. Remove the donuts onto a rack to finish cooling before you glaze them.

For the glaze, microwave all the ingredients together in a microwave safe bowl on 50% power for about 1 minute, stirring in-between, until melted. Add additional water (by the half teaspoon), if needed to thin. Dip one half of each doughnut into the chocolate and allow to dry on a drying rack. Yield: 18 doughnuts with glaze

Nutrition Information (per doughnut): 106 calories; 2.7 g. fat; 24 mg. cholesterol; 194 mg. sodium; 18.7 g. carbohydrate; 0.3 g. fiber; 2.5 g. protein

Result: This is comparable to any chocolate-glazed cake doughnut. The cake flour and buttermilk make these spongey and light, and the chocolate glaze is a rich, sinful finish. Yet at 106 calories a piece, no need to feel a tinge of guilt! Enjoy!

[/print_this]

The only reason Mr. P only subtracted one from the total was because he was too impatient to wait for the doughnuts, he had to go buy the fried ones instead. His loss! My co-workers were happy campers! 😉

Question: What’s for breakfast this morning?

Be well,