Baked donuts… Better than the real thing?

A few weeks ago, my mother gave me as a present a mini donut baking tray. Since then, I’ve been reading a little about donuts. I’ve never made them because I’m too lazy to fry anything… I guess that this is one of my mother’s legacies. Once you fry something, you have to have an intensive cleaning of the kitchen, your cloth and, of course, yourself.

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In my donut research I’ve noticed that it is very difficult to have the same results of the store-bought donuts in your homemade donuts, no matter if they are fried or baked.

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Knowing that I wouldn’t get the store-bought results, I just opted for a healthier version of donuts recipe that I found in Janie’s Kitchen.

These mini donuts taste like donut-shaped-mini-muffins. I really recommend dipping the donuts in the sugar-cinnamon mixture to make a difference with a regular muffin. They are delicious and I’m sure that they are versatile enough to go with almost any kind of glaze.

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My final verdict is: baked donuts are better than the store-bought ones because they are healthier and cleaner to make, but clearly, they are not a perfect substitute the ones in Dunkin’ Donuts or Krispy Kreme. It depends on what you’re looking for.

Banana & Chocolate Chip Baked Donuts: 36 mini donuts

  • 2 mashed ripe bananas
  • 109g raw cane sugar
  • ½ cup low fat yogurt
  • 56g butter
  • 2 medium eggs at room temperature
  • 1 teaspoon vanilla extract
  • 260g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips

For topping:

  • 50g butter
  • 60g raw cane sugar
  • 1 tablespoon cinnamon
  • Preheat the oven at 160ºC and grease your donut baking pan.
  • Melt the butter in the stove or the microwave in medium temperature, leaving some solid pieces and then melting them by stirring with a wooden spoon.
  • Sift flour, baking powder, baking soda and salt. Set aside.
  • Mix mashed bananas, sugar and yogurt with and electric mixer.
  • Add butter, eggs and vanilla extract until the look even.
  • Fold the flour mixture and mix just until incorporated. The batter should look uneven with dashes of flour traces.
  • Add chocolate chips to the batter with the help of a spatula.
  • Put the batter on a plastic bag and cut a small piece of one of the bottom corners.
  • Fill up only half of the full capacity of each donut.
  • Bake for 10-12 minutes.
  • Put the donut tray in a cooling rack for 5 minutes once you’ve taken them out of the oven.

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  • Take the donuts out of the tray and once they are cold, melt the butter for the topping.
  • Mix raw cane sugar and cinnamon in a small bowl.
  • Brush the donuts with the melted butter and dip both sides in the sugar-cinnamon mixture.

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Serving: 1 mini donut

Calories: 83

Total Fat: 3.0g

Carbohydrates: 13.0g

Proteins: 1.5g

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