Okay, so yeah, I am a huge fan of donuts. Alas, as I've lamented before, the town I live in does not have a great place to get fresh donuts. (Because, let's face it, Dunkin' Donuts really does not count when it comes to a truly delicious donut.)
My parents are in town for the Thanksgiving holiday and this past Saturday we spent the morning and early afternoon in Wausau. I opted to hit up a yoga class while my parents had breakfast in a local cafe. However, prior to getting my hot yoga on, we took a quick detour to Kreger's Bakery where we picked up nearly a dozen donuts. To split between the three of us. Completely normal, right? The worst part was waiting until after yoga was over to eat one of the delicious pastries. Detox to retox, that's my motto. And it was totally worth it.
So, back in my kitchen this morning, I decided to bake up a batch of powdered sugar donuts. Now, baked donuts will never be quite as satisfying as fresh-from-the-fryer donuts, but they are a healthier alternative. Paired with a piping hot cup of coffee, and you've got yourself a mighty fine second breakfast.
Powdered Sugar Baked Donuts (printer-friendly version)
makes 6 donuts
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 cup plain Greek yogurt (non-fat or low-fat)
1/2 cup 1 percent milk
1 egg
2 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1-2 tablespoons powdered sugar
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk together the yogurt, milk, egg, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. After the donuts have cooled, use a fine-mesh strainer or dusting wand to sprinkle the tops, bottoms, and sides of each donut with powdered sugar. This step is best done right before eating. (Store any leftover donuts in an airtight container and sprinkle with powdered sugar immediately before serving.)
makes 6 donuts
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 cup plain Greek yogurt (non-fat or low-fat)
1/2 cup 1 percent milk
1 egg
2 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1-2 tablespoons powdered sugar
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk together the yogurt, milk, egg, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. After the donuts have cooled, use a fine-mesh strainer or dusting wand to sprinkle the tops, bottoms, and sides of each donut with powdered sugar. This step is best done right before eating. (Store any leftover donuts in an airtight container and sprinkle with powdered sugar immediately before serving.)
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