I was cruising Pinterest the other day for new food ideas. Not that I need more ideas, but I really love seeing how other people play with their food.
I found a pin of some gorgeous baked pumpkin doughnuts. A baked doughnut? Imagine that. After a couple of minutes research, I find a pan to make these beauties. Then I have the debate I always have when I want a new kitchen “gadget”. The one I found was a Wilton pan, available at Michael’s. Of course I print off my trusty coupon, head up to Michael’s a couple of days later to get my doughnut pan. Got it for $10, after my 40% off coupon was applied. I couldn’t even wait to try my first go at ’em.
Doughnuts always remind me of my maternal grandmother. Nannie made the best doughnuts I’ve ever tasted – deep-fried and sugared morsels of goodness. They were always such a treat. I know I didn’t appreciate them as much as I should have as a child, and I wish I could spend another Saturday afternoon in her kitchen making a batch. Today though, I’m blessed with having copies of her recipes for my own, a perfect reminder of her, one I treasure, and one that keeps those memories so vivid. <3
These doughnuts aren’t my nannie’s, but they are still good, and pair deliciously with a cup of coffee – a healthy substitute for the normal deep-fried variety of doughnut I hope we’ve all had the pleasure of enjoying. Don’t get me wrong here – these are not as good as a deep-fried doughnut, and I’m not even going to try to sell them as such. But they are a good substitute, for about half the calories. They’ll certainly fill the craving, if you’ve got one.
I’m excited about trying other flavours and glaze combinations – the possibilities are endless. Doughnuts might be the next big baking craze, dontcha know.
I’m also going to be trying a gluten-free version. I’m hoping to try a few new gluten-free recipes for a very good friend who is gluten sensitive. I’m excited to see how the new recipes will turn out.
I’ll be keeping you all posted!
[Recipe] Baked Doughnuts
Makes about 18 doughnuts
Nutritional Information
Per Doughnut (without glaze or other topping): 161 calories, 22 g carbohydrate, 7 g fat, 3 g protein, 1 g fibre, 12 g sugar, 23 mg sodium
2 cups pastry flour or 1 3/4 cup all-purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp salt
2 tsp cinnamon
1/2 cup buttermilk
4 large eggs
1/2 cup vegetable oil
1 tsp vanilla
Preheat your oven to 375F.
Whisk together the dry ingredients in a large mixing bowl.
In another bowl, or in my case a big measuring cup, beat the eggs, oil and buttermilk until foamy.
Add the liquid ingredients all at once into the dry ingredients and stir just until combined.
Grease the doughnut pan. Fill each doughnut form half to two thirds full.
Bake the doughnuts for 10 – 12 minutes. When done, they’ll spring back when touched lightly. They’ll be golden brown on the top.
While the doughnuts were baking, I set up a buttering and sugaring line.
Remove the doughnuts from the oven, and pop them out of the pan. You can glaze them with icing, or coat with cinnamon sugar.
I brushed them with melted butter (both sides) and coated them with cinnamon sugar.
Aren’t they handsome?
