Monday, February 15, 2010

Cake Doughnuts

A few weekends ago, I bought a doughnut pan at Mrs. Cook's in U-Village to make baked doughnuts. I figured this holiday today would be a great time to crack it out. I won't go overboard on the holiday theme and drizzle the glaze in the likeness of all the Presidents, or anything...ha ha) I was not sufficiently pleased with the recipe attached to the pan -- it had a lot of typos, so I wasn't impressed. I did a recipe search online and found a few recipes for use with a doughnut pan, but managed to lose the whole grain one I had printed out. So this morning, I used the recipe from entitled "Fluffy Cake Doughnuts" and adapted for my own usage. Pretty much the only change I made was to substitute 1 cup of whole wheat pastry flour and 1 cup of all-purpose flour for the 2 cups of flour it calls for. I may try using more whole wheat flour in the future, but on the first run I usually err on the side of caution and try to avoid brick-food at all costs...
These doughnuts are good! They are a little "heavier" than traditional doughnuts, but not too much. The texture is still like a cake doughnut, and the whole wheat pastry flour makes for a soft crumb. They have a delicate spiced flavor with nutmeg and cinnamon, and the almond extract in the glaze finishes out the taste experience very nicely. Feel free to add whatever toppings you have on hand -- I used sprinkles and cinnamon sugar in addition to the glaze in the recipe. Other ideas might be: shredded coconut, melted chocolate glaze, powdered sugar, jelly, or chopped/sliced nuts.
Ok, enough blah-blah-blah, here's the recipe!

Whole Grain Cake Doughnuts
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp ground cinnamon
1 tsp salt
3/4 cup milk
2 eggs, beaten
1 tsp vanilla extract
1 tbsp shortening

Glaze: 1 cup confectioner's sugar, 2 tbsp hot water, and 1/2 tsp almond extract (I used half of these amounts and had enough to glaze 10 of the 12 doughnuts).

Preheat oven to 325*F. Spray a doughnut pant with nonstick cooking spray.
In a large mixing bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt. Stir in milk, eggs, vanilla, and shortening. Beat together until well blended.
Fill each doughnut cup approximately 3/4 full. (You can use a spoon to spoon it in, but you will get more uniform donuts if you use a pastry bag or plastic bag with a corner cut off to pipe it into the cups. I tried both ways, and the bag way makes them look nicer!)
Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make the glaze, blend confectioners' sugar, hot water, and almond extract in a small bowl. Dip doughnuts in glaze before serving.

Nutritional Info: 173 calories and 2.3 grams of fat per doughnut, glazed. (Compare to a Krispy Kreme Traditional Cake Doughnut at 220 calories and 13 grams of fat!)

No comments:

Post a Comment