Tastē Tuesday~ I won't lie; I like doughnuts. However, my parents raised me with a healthy enough diet to know that juice and doughnuts for breakfast just doesn't cut it for more reasons than its a bunch of sugar. Therefore, on the once or twice a year we have doughnuts, we also have at least eggs and sometimes another protein or fruit with them. On top of their healthfulness, or lack thereof, no one in my family usually wants to make a store-run first thing in the morning to grab doughnuts. Honestly, that's probably a bigger reason as to why we don't eat them more!
Then one day I came across a recipe for baked doughnuts. The thought of a tasty morsel that isn't fried piqued my interest. Shortly thereafter I bought a doughnut pan. It is one of my least used pans. I tried a couple of recipes right away, but they weren't very good. The pan laid dormant at the bottom of one of my drawers for at least the past year and a half...until Monday morning. Sunday night I was sifting through recipes while planning the week's menu and found a recipe for Coffee Cake Doughnuts that I had printed out awhile ago. Needing something for breakfast in the morning and having the ingredients on hand, I whipped out the doughnut pan and crossed my fingers that this recipe would be a winner.
My little pan makes six doughnuts. The younger two boys and I ate four of them right out of the oven. We graciously saved one for my husband to have the next morning, and needless to say, it's Tuesday and there are no doughnuts left in the house. It is important to remember that these aren't fried, yeast doughnuts; they don't come out of the oven like they do out of a Krispy Kreme or Dunkin Donuts box. However, with a slight nutritional edge and the convenience factor of not having to leave your house, we thought this recipe was a winner. This baked doughnut could be made a bit less caloric by omitting the vanilla drizzle and/or reducing the amount of crumb topping. There are, of course, other modifications, wheat flour, applesauce, etc., but my theory is if you are going to have a doughnut, enjoy a doughnut. Tomorrow skip the doughnut and opt for steel cut oats and fruit! I enjoyed the subtle sour cream flavor in the doughnut, but if you choose to substitute non fat Greek yogurt for the sour cream please let me know! I would love to hear how they turn out.
On a separate note, while writing this recipe I came across the decision of whether to use "doughnut" or "donut." Both are acceptable, so here is a bit of history: doughnut is the original spelling, coined in the early 1800s. Donut is an American variant that first started to appear in the last 1800s. However, it didn't really catch on until the 1950s when Dunkin' Donuts was founded. The "proper" spelling is doughnut, so that is the one I chose to go with. Nevertheless, donut is perfectly acceptable, especially if you live in America! I am hoping to post a not so sweet recipe next week, but it all depends on how Thursday night's dinner turns out - wish me luck!
Coffee Cake Doughnuts with Vanilla Drizzle
Adapted from http://bakerbynature.com
Yield: 6 doughnuts
Ingredients
For the crumb topping:
1/4 stick froze light butter, grated
1/4 cup granulated sugar
3 and 1/2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
For the doughnuts:
1 cup + 2 tablespoons all-purpose flour
1/2 cup Iight brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup light sour cream
2 1/2 tablespoons unsalted butter, melted
1 large egg, at room temperature
2 teaspoons milk
For the vanilla glaze:
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
skim milk, added 1 teaspoon at a time
Instructions
Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.
For the donuts:
In a large bowl which together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture. It will be dry - try to mix without over mixing. Spoon the batter into the prepared doughnut pan.
For the crumb topping:
In a small bowl combine the sugar, flour and cinnamon. Add in the grated butter and mix until mixture resembles a coarse meal. Divide the crumb topping evenly among the doughnut tops. Bake for 10-12 minutes, or until the doughnuts are cooked through, springing back when lightly pressed. Allow doughnuts to cool for 5-10 minutes in the pan before gently lifting them out and transferring to a wire rack.
For the glaze:
In a small bowl whisk together the powdered sugar, milk, and vanilla. You want the consistency to be thin enough to drizzle, but thick enough that it stays on the doughnuts without seeping in or running off. Serve warm!
Coffee Cake Doughnuts with Vanilla Drizzle (printable recipe)
Then one day I came across a recipe for baked doughnuts. The thought of a tasty morsel that isn't fried piqued my interest. Shortly thereafter I bought a doughnut pan. It is one of my least used pans. I tried a couple of recipes right away, but they weren't very good. The pan laid dormant at the bottom of one of my drawers for at least the past year and a half...until Monday morning. Sunday night I was sifting through recipes while planning the week's menu and found a recipe for Coffee Cake Doughnuts that I had printed out awhile ago. Needing something for breakfast in the morning and having the ingredients on hand, I whipped out the doughnut pan and crossed my fingers that this recipe would be a winner.
My little pan makes six doughnuts. The younger two boys and I ate four of them right out of the oven. We graciously saved one for my husband to have the next morning, and needless to say, it's Tuesday and there are no doughnuts left in the house. It is important to remember that these aren't fried, yeast doughnuts; they don't come out of the oven like they do out of a Krispy Kreme or Dunkin Donuts box. However, with a slight nutritional edge and the convenience factor of not having to leave your house, we thought this recipe was a winner. This baked doughnut could be made a bit less caloric by omitting the vanilla drizzle and/or reducing the amount of crumb topping. There are, of course, other modifications, wheat flour, applesauce, etc., but my theory is if you are going to have a doughnut, enjoy a doughnut. Tomorrow skip the doughnut and opt for steel cut oats and fruit! I enjoyed the subtle sour cream flavor in the doughnut, but if you choose to substitute non fat Greek yogurt for the sour cream please let me know! I would love to hear how they turn out.
On a separate note, while writing this recipe I came across the decision of whether to use "doughnut" or "donut." Both are acceptable, so here is a bit of history: doughnut is the original spelling, coined in the early 1800s. Donut is an American variant that first started to appear in the last 1800s. However, it didn't really catch on until the 1950s when Dunkin' Donuts was founded. The "proper" spelling is doughnut, so that is the one I chose to go with. Nevertheless, donut is perfectly acceptable, especially if you live in America! I am hoping to post a not so sweet recipe next week, but it all depends on how Thursday night's dinner turns out - wish me luck!
Coffee Cake Doughnuts with Vanilla Drizzle
Adapted from http://bakerbynature.com
Yield: 6 doughnuts
Ingredients
For the crumb topping:
1/4 stick froze light butter, grated
1/4 cup granulated sugar
3 and 1/2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
For the doughnuts:
1 cup + 2 tablespoons all-purpose flour
1/2 cup Iight brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup light sour cream
2 1/2 tablespoons unsalted butter, melted
1 large egg, at room temperature
2 teaspoons milk
For the vanilla glaze:
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
skim milk, added 1 teaspoon at a time
Instructions
Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.
For the donuts:
In a large bowl which together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture. It will be dry - try to mix without over mixing. Spoon the batter into the prepared doughnut pan.
For the crumb topping:
In a small bowl combine the sugar, flour and cinnamon. Add in the grated butter and mix until mixture resembles a coarse meal. Divide the crumb topping evenly among the doughnut tops. Bake for 10-12 minutes, or until the doughnuts are cooked through, springing back when lightly pressed. Allow doughnuts to cool for 5-10 minutes in the pan before gently lifting them out and transferring to a wire rack.
For the glaze:
In a small bowl whisk together the powdered sugar, milk, and vanilla. You want the consistency to be thin enough to drizzle, but thick enough that it stays on the doughnuts without seeping in or running off. Serve warm!
Coffee Cake Doughnuts with Vanilla Drizzle (printable recipe)
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