Doughnuts are sinfully good, especially when deep-fried and fresh from the oil! My mother made the best cake doughnuts, full of nutmeg with crispy edges as they puffed up while being fried.
So, when I saw the event announcement from Tartelette and Peabody that they were jointly hosting a ‘Time to make the doughnuts’ event, I was ecstatic. Then, much to my horror, I remembered that I am indeed watching what I eat (boo, hiss).
Fortunately, my mother recently passed along a baked doughnut recipe that I’ve been meaning to try out. The event gave me the kick in the pants I needed to make these sub-optimal, albeit healthier version.
1 1/2 c. lukewarm 2% milk
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. vanilla
1/3 c. vegetable oil
2 packets yeast
1/2 c. sugar
4 1/2 c. flour
You will also need a mixture of cinnamon and sugar for coating doughnuts (1/2 c. sugar w/1 tsp cinnamon) placed into a ziploc bag, as well as 1/4 c. melted butter and pastry brush.
Combine yeast with 1/4 c. warm water to dissolve. Mix dry ingredients in a mixing bowl, then add wet ingredients until dough is formed. Cover bowl with a damp towel and let rise in a warm place until doubled in size, about 1 hour.
Cut dough into 4 pieces, rolling each piece about 1/2″ thick . Using a 2 1/2″ doughnut cutter, cut doughnuts and place onto a cookie sheet. Brush doughnuts lightly with melted butter or butte-flavored cooking spray. Allow doughnuts to rise for 20 minutes.
Bake at 425 degrees for 8-10 minutes until lightly browned. Remove doughnuts from oven and lightly brush again with butter or butter-flavored cooking spray. Place into a plastic bag with a cinnamon/sugar mixture and toss until coated. Recipe makes ~40 doughnuts, each with a Weight Watchers points value of 2.5.
Ok, so they’re not fried and the texture is lighter than I prefer. However, the hint of nutmeg and cinnamon/sugar mix do give them the little boost they need to be considered acceptable knock-offs.
What I might do next time:
Next time, I might try leaving them as full circles (no hole in middle), then squirting a tablespoon or two of sugar free blueberry or raspberry preserves inside.
I can hardly wait to see the event results and live vicariously through all of you! I apologize for the crappy cell-phone pic. My camera wasn’t working and I had to improvise with my phone.
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