Baked Doughnuts

Baked Doughnuts

My kids are obsessed with doughnuts and if they had a choice they would visit Tim Hortons for breakfast on daily basis, luckily for me and my kids health record and waist line, Tim Hortons hasn’t come to Africa yet. This however doesn’t mean that I am off the hook because my kids’ doughnut hunger needs to be satisfied one way or another. So the loving mommy that I am, I had no choice but to come up with this low fat and relatively low sugar, but entirely satisfying baked doughnuts recipe. The recipe was tested on birthday parties and school bake sales and I assure you, it is delicious and as healthy as a baked doughnut can possibly be.

Yields 24 small doughnuts

Ingredients:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 regular eggs at room temperature
1 1/3 cup sugar
2 Tbs canola or sunflower oil plus more for greasing the tins
2 tsp vanilla extract
1 1/4 semi skimmed milk

For the glaze:
2 cups confectioners’ sugar
4 Tbs water or milk
2-3 drops of red, blue, green food coloring (optional)
chocolate sprinkles
rainbow sprinkles
silver dragees
desiccated coconut

Preheat oven to 175C/350F.

Brush with oil 2 12-piece doughnut pans and sprinkle with flour, shake off the excess flour and set aside.

Make the batter: In a medium bowl sift together the flour, baking powder and salt.
In a large bowl combine the eggs and sugar and beat for 3-4 minutes. Add the oil, vanilla and milk and beat for a few seconds. Add the dry ingredients and beat until just combines. Spoon the batter into the pans 3/4 full, do NOT overfill or you will have deformed and difficult to unmold doughnuts.

Bake for 18 to 20 minutes until golden. Let them cool and then flip and tap the back of the pan to unmould . The quality of your pan is crucial for the beauty of your doughnuts, so you need a good, heavy, nonstick doughnut pan.

Make the glaze: Place the chocolate sprinkles, rainbow sprinkles, desiccated coconut , silver greases and whatever else you are using in cereal bowls and line them by the stove. In a small nonstick sauce pan set over medium heat, combine the confectioners’ sugar and milk or water. Heat stirring constantly until thick and smooth. Lower the fire and stir in the food coloring if using. Carefully dip each doughnut in the hot glaze and then immediately dip it in the desiccated coconut or sprinkles and let cool on a rack. If you want to have doughnuts of different colors, half the recipe for the glaze using one color, then using another pot make the second half, using a different color.

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