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.
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.
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.
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
- 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.
- 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.
Serving: 1 mini donut
Total Fat: 3.0g