Low-Fat Baked Donut Recipe - Delicious!
Now you can have your cake donut and eat it too!
Donuts and coffee are a delicious breakfast or snack, but not always the healthiest option. The donuts you buy in the shop are made from recipes full of saturated fat, and fried in more to boot! Next time you're craving a dunkable treat, or need something to bring to a calorie-concious gathering, try out this low-fat alternative to the Krispy Kreme: homemade baked donuts. Evaporated skim milk provides richness, while baking eliminates the added fat from cooking in a deep fryer.
Cheap Donut Pans
Low-Fat Baked Donuts
- 1 1/3 cups unsweetened evaporated milk
- 1 packet dry active yeast
- 2 Tbsp unsalted butter or margarine
- 2/3 cup granulated sugar or Splenda
- 2 eggs
- 5 cups white flour
- 1/8 tsp ground nutmeg
1 tsp fine sea salt
In a small saucepan over medium-low heat, warm milk to 95 degrees, stirring constantly to avoid scalding. Set aside 1 cup of milk, and pour the other 1/3 cup into a large bowl and add the yeast. Stir in briefly, then let sit for five minutes. Meanwhile, mix the sugar and butter into the other cup of milk. Add to yeast mixture, then use a fork to stir in eggs, nutmeg, salt, and flour, just until the flour is fully mixed into the batter.
Using clean hands or an electric mixer with a dough hook, knead the dough in the bowl until it begins to pull away from the sides and becomes smooth and glossy. If the dough is too sticky, add a little flour. If it seems too dry, you can add a bit more milk. Lightly flour a working surface or counter and knead briefly, then shape into a ball, transfer to a bowl sprayed with nonstick cooking spray and put in a warm place to rise until doubled (about an hour).
Punch down and use a lightly floured rolling pin to roll the dough out into a 1/2-inch thick sheet. You can either use a donut cutter to cut out donuts, or a cookie cutter or the top of a plastic bowl. Line a baking sheet with parchment paper and cut out the centers with a smaller cutter or melon baller. Cover with a damp cloth and allow to rise an additional 45 minutes. Preheat your oven to 375 degrees and bake for 8 to 10 minutes or until the bottoms begin to turn golden. Instructions for glazing or sugaring below.
Donut Topping Options
Cinnamon and Sugar Donuts
Spray warm donuts thoroughly with nonstick butter-flavored cooking spray and toss in a bowl of cinnamon and white or brown sugar.
Powdered Sugar Donuts
Spray warm donuts with nontstick cooking spray and coat with powdered (confectioner's) sugar.
Stir together 1/4 cup low-fat or evaporated skim milk and 1 tsp vanilla in medium saucepan over low heat. Add 2 cups sifted confectioner's (powdered) sugar, whisking gently until combined. Set mixture in a bowl over warm water while dipping donuts in glaze. Set donuts on rack to drain for 5 minutes before serving.
Stir together 1/4 cup cold low-fat or evaporated skim milk and 1/2 tsp vanilla. Add 3-6 Tbsp fat-free or low-fat whipped topping, whisking constantly, until icing reached desired consistency. Mix in 2 Tbsp non-instant pudding mix (chocolate pudding for chocolate icing, vanilla pudding for vanilla icing, butterscotch pudding for butterscotch icing, etc) until well combined. Frost room-temperature donuts with icing and serve.