I don’t really eat donuts that much, but I have to say I totally love them when I do. What I don’t like, is realizing the amount of sugar and fat that can be consumed in a matter of seconds. I’ve been experimenting for a long time with whole grain flours, and I’m always very happy to find out how satisfying healthy, whole grain sweets can be. When it comes to the idea of a healthy donut, I was skeptical about how tasty they could be without the frying part because that’s sort of what makes donuts donuts!
So I did a little research on some recipes and tried three today. It was like a whole wheat donuts-making marathon! In the end it was totally worth it, because I found a couple totally worthy of sharing. You won’t believe how easy they are. If you’re looking to eat a donut and want to avoid the fat and white flour, I’d give it a go if I were you. They’re fun to make and you’re the boss when it comes to toppings.
Whole Wheat Donuts with Powdered Sugar
- 1 cup white whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon nutmeg, freshly grated
- ⅓ cup buttermilk
- ¼ cup plain fat-free Greek yogurt
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Preheat oven to 350 degrees. Grease donut pan with butter or baking spray/
- Whisk together flour, sugar, baking powder, baking soda, salt and nutmeg
- Beat together yogurt, milk, egg, oil and extracts together in a separate small bowl. Combine all at once with dry ingredients and stir only until everything is moistened.
- Spoon batter into pastry bag or quart-size plastic bag. If using a plastic bag, snip a small corner at bottom of bag. Squeeze batter into pan in a circular shape. Fill only ¾ full, making sure to not fill too full, or the donut shape will be lost. Makes 12 donuts. Bake for 9-10 minutes.
Baked Chocolate Whole Wheat Donuts
Ingredients
- 2 cups white whole wheat flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup buttermilk or one cup milk with tbls of vinegar
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- For the Chocolate Glaze
- 2 cups Confectioners sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 4 ounces semi-sweet or bittersweet chocolate
Instructions
- Heat oven to 400 degrees F.
- Grease donut pan.
- Add all dry ingredients in a mixing bowl and whisk.
- Lightly whisk wet ingredients in a small bowl.
- Add wet ingredients to dry (or vice versa) and stir just until blended.
- Spoon batter into pastry bag or ziploc (and cut a small hole in bottom corner).
- Fill each cup about 3/4 way full and bake for about 8 minutes, or until top springs back.
- Remove from pan and cool on cooling rack.
- Sprinkle with powdered sugar or dip or drizzle with chocolate sauce.
- For the glaze, in small saucepan, heat the butter, corn syrup and vanilla extract. Once the butter is melted, add the chocolate. Once melted, remove from stove.
- Dip one side of donut in chocolate glaze and sprinkle with nuts or sprinkles.
[amd-recipeseo-recipe:4]
I’ve been resisting buying a donut pan, but hey if I can make ’em with whole wheat…I love whole wheat recipes. Maybe I’ll try this using my biscuit cutter to create the donut shape–think it would work?
The batter might be a little too wet for that. But I came across an idea in my little research to pipe some batter into small cupcake pans to create “donut holes.” I love using whole grains to bake with too. : )
Can I confess that I have never heard of a donut pan? Clearly I need to be spending more time with my Williams-Sonoma catalogue!
My kids are discriminating donut eaters and reject Krispy Kreme and grocery store varieties. These look delicious. Could be a fun project now that school is out…
Williams-Sonoma?! I got mine at Michael’s and bet you can find one at target too. I love that your kids refect Krispy Kreme! : )
What a good idea! I like doughnuts occasionally too, but – you’re right! – they’re not particularly healthy. 😉
In the first recipe milk isn’t listed as an ingredient, but the directions mention milk. I caught that too late and they were very dry. Good flavor though.