Happy Valentine’s Day to everyone, but especially to my wonderful husband, Dan. I love you.
We started the Valentine’s Day celebration a little early this year. Saturday morning we had homemade doughnuts. I recently purchased a doughnut pan so that I could bake the tasty confections rather than deep-fry them. I don’t think the occasional treat is bad for you; in fact, I think we need some fun things in life. Otherwise we get bored and start binging on everything. But, there’s also no reason that the treat can’t be a little healthier.
This was my first time making homemade baked doughnuts, and they were really good. I’ll be experimenting with different batters to see what I can do. I thought this simple vanilla cake would be good for my first try. Making the cake batter was really easy. And, filling the pan with the ziptop bag was a great idea – no mess.
I glazed them in different ways so that we could try different flavors. The lemon glaze was clearly the winner in my mind. Dan said he also loved the cinnamon-sugar one. The chocolate was very good as well, but that lemon was tangy and sweet, and well, you all know I love lemon (just look at the picture on the top of the page)!
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- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup low-fat buttermilk*
- 1/3 cup packed dark-brown sugar
- 1 egg
- 4 teaspoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Heat oven to 325° F. Coat a 6-indentation doughnut pan with nonstick cooking spray.
- In large bowl, whisk flour, baking soda and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.
- Spoon batter into a large resealable ziptop bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325° F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.
- Lemon Glaze: 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. I allowed the glaze to cool and dipped the doughnut three times this way to make a thicker glaze on top of the doughnut.
- Cinnamon-sugar doughnuts: Combine 1 tablespoon ground cinnamon and 2 tablespoons sugar. Brush a small amount of melted butter on the top of the doughnut, and dip the top of the still-warm doughnuts in cinnamon-sugar to coat. Let cool on rack.
- Powdered doughnuts: Place 1/4 cup powdered sugar in a sifter and gently sift over cooled doughnuts.
- Chocolate-frosted doughnuts: Combine 1 cup powdered sugar, 1 tablespoon unsweetened cocoa powder, and 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess icing to drip back into bowl. Transfer to rack.
- Doughnuts may be topped with sprinkles, coconut or mini chips, if desired.
- *Cook’s notes: I used 1 tablespoon powdered buttermilk that I reconstituted with 7 tablespoons 2% milk. The powered buttermilk has a tendency to clump together, so I break off a chunk and put the chunk in the coffee grinder. Give it a whirl until it is a fine powder. Allow the powder to settle before opening the grinder. Then, measure out the desired amount of powder. Store any remaining powder back in the bag of buttermilk.