HEALTHIER CINNAMON SPICE DONUTS
These healthier baked donuts are topped with a brown sugar-cinnamon mixture. When taken out of the donut pan, the brown sugar mixture has sunk and is now on the bottom, almost like an upside down cake. They are made with almond milk and Swerve®, making them just a bit healthier than a fried donut.
Provided by Yoly
Categories Bread Quick Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
- Place 1/2 cup plus 2 tablespoons almond milk, egg, butter, and vanilla in a bowl and mix well. Add granulated sugar substitute and mix until well combined.
- Sift flour, baking powder, cinnamon, salt, nutmeg, and allspice together. Add to the egg mixture and stir to combine. Pour into the donut pans, filling each cavity 3/4 full.
- Mix 1/2 cup plus 2 tablespoons brown sugar substitute and cinnamon together for the topping. Sprinkle over the donuts. Drizzle melted butter over the tops.
- Bake in the preheated oven until golden brown, 18 to 21 minutes. Let cool in the pans for 10 minutes, the transfer to a wire rack to cool completely.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 30.9 g, Cholesterol 21.4 mg, Fat 2.9 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 103.8 mg, Sugar 0.5 g
CINNAMON BAKED DOUGHNUTS
Steps:
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
BAKED APPLE SPICE DOUGHNUTS WITH CINNAMON GLAZE
Add applesauce to Bisquick pancake and waffle mix for our Baked Apple Spice Doughnuts with cinnamon. They're ready to eat in only 25 minutes.
Provided by Bree Hester
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
- In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
- Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar, 1/4 teaspoon cinnamon, 1 tablespoon milk and 1/2 teaspoon vanilla with whisk until smooth.
- Dip tops of doughnuts in glaze; top with sprinkles. Serve warm.
Nutrition Facts : ServingSize 1 Serving
RAISIN-CINNAMON YEAST DOUGHNUTS
"This recipe is intended to make a real good doughnut I remembered from my youth. The original baker has passed away 30 years ago and I've designed this doughnut to reflect his doughnuts." I also hereby grant myself permission to post this recipe to wikibooks as I already donated it to the public domain.
Provided by Robert Dell
Categories Dessert
Time 3h15m
Yield 30 doughnuts, 30 serving(s)
Number Of Ingredients 16
Steps:
- mix the spice ingredients well and store in an airtight container (small mason jar).
- start proofing the yeast by adding the tsp sugar to the water and stir until disolved. add all 5 packs of yeast and stir again. yeast is ready when you get 1/2 inch of foam on top of it.
- put milk (from fridge) into microwave on high for 1 minute (105 to 110 deg f). put eggs in bowl, add 1/2 cup sugar, milk, yeast mixture, and honey.
- add 4 cups flour, raisins, salt, and pumpkin pie spice 4211.
- add rest of flour and then add melted butter.
- start mixer slowly until it's completely mixed together, you may need to stop the mixer periodically to scrape the bowl and get the dry ingredients to mix in right.
- once the dough is mixed, turn the dough hook to high for about 2 minutes to properly knead it. the finished dough should be fairly soft but stiff (when checked with a floured hand).
- place 2 boards 1/2 inch thick on the table to help roll out the thickness.
- Roll onto a floured surface using the 1/2 inch boards as a guide.
- cut into 3 inch squares or use a hex doughnut cutter to get shaped doughnuts. place on pans with parchment paper and let raise until at least doubled in thickness.
- bake at 425f degrees for 20 minutes or until golden brown.
- holes 10 minutes.
- glaze them with your favorite glaze while hot or frosting when cooled down.
Nutrition Facts : Calories 175.3, Fat 3.2, SaturatedFat 1.7, Cholesterol 18.6, Sodium 106.3, Carbohydrate 32.9, Fiber 1.9, Sugar 8.7, Protein 4.3
CHAI DOUGHNUTS WITH SPICED SUGAR
A recipe for doughnuts with the sweet spices of chai tea.
Provided by Katherine Sacks
Categories Cake Tea Dessert Kid-Friendly Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 12 doughnuts
Number Of Ingredients 24
Steps:
- Make the Spiced Sugar:
- Whisk sugar, cinnamon, salt, cardamom, ginger, and nutmeg in a large bowl until well combined.
- Make the doughnuts:
- Combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg in a large bowl.
- Beat sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and tea, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes. Toss doughnuts in Spiced Sugar.
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