Baked Buttermilk Doughnuts |
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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Ingredients:
nonstick cooking spray |
1 cup whole-wheat flour |
1 cup all-purpose flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
3/4 cup low-fat buttermilk (1%) |
2 large eggs |
1/4 cup honey |
2 tablespoons melted butter |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.
4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.
5. Lemon Glazed:
6. Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.
7. Calories 191
8. Chocolate-Hazelnut:
9. Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.
10. Calories 232
11. Chocolate Swirl:
12. Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).
13. Calories 184
14. Cinnamon Sugar:
15. Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.
16. Calories 155
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