I have very few, yet fond, memories of donuts growing up. It was always a special treat whenever we stopped at a Krispy Kreme, or I got to grab one of out of the case at the grocery store. I had almost forgotten about donuts until it became a near-tradition that Ryan and I pick up a box about every other time we visit his family. I’ve had cravings every week for one ever since, and it has taken entirely too much self control to not make donuts part of my weekly breakfast routine. Luckily, I’ve found a (slightly) healthy alternative – baked donuts. Although it will never hold the nutritional value of fruit and yogurt, it’s an exciting mix up to my morning, and made my weekend much more exciting.
non-stick vegetable spray
2 c cake flour, sifted
3/4 c granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 c buttermilk
2 large eggs, lightly beaten
2 tbsp butter, melted
about 3 c powdered sugar, sifted
1 tsp vanilla extract
whole milk – add one tsp at a time until reached desired consistency
food coloring and toppings of choice
Preheat oven to 425 degrees. Spray donut pan (I got mine here) with vegetable spray.
Sift all dry ingredients together. Add in wet ingredients, beat until well combined. Place mixture into an icing bag, and pipe into molds until they are each 2/3 full.
Bake 7-9 minutes, or until tops spring back when touched. Allow to cool in pan for five minutes after baking, then cool completely on rack.
Beat together powdered sugar, vanilla extract, and 2 tsp of milk. Continue to add milk until donuts have reached right consistency. It is best to leave it on the thick side (or else it becomes translucent and runs off of donut). Add desired amount of food coloring and continue to mix for a few minutes.
Place icing into bag and pipe onto donuts. Please toppings immediately and serve fresh.