For all of you who didn’t know, today was daylight savings time. A fateful day when the clocks precariously move as they please without a friendly phone call, emergency broadcast system announcement, or even a simple postcard. I happen to be a victim of such calamity this morning when I blissfully awoke, batted my eyes and looked at the clock to find I had exactly 23 minutes to get ready for church. After leaping out of bed only to be mauled by my comforter, tripping over a pair of shoes, and simultaneously brushing my teeth while attempting to throw on a some tights (I dont advise it) I received a call from my lovely boyfriend informing me that, in fact, it was only 8:35 a.m. How quaint. So with all that extra time I had, I decided to do what any ordinary college kid would do. Bake donuts.
Luckily, these happen to be incredibly easy and time efficient (and healthy). A perfect fix for a chaotic morning, yes? First, sift together a cup of white whole wheat flour, baking powder and soda, half a cup of sugar, and some salt. Add some pear puree or applesauce and mix together to form course crumbs.
I really love pear in this because of its light and fairly neutral flavor. Where to find pear puree you ask? Baby food aisle! You can also sub in some pumpkin puree for pumpkin spice donuts or use other variations listed at the bottom of the recipe.
Next, combine 1/4 cup fat buttermilk, 1/4 cup vanilla yogurt, a teaspoon of vanilla, and one egg. The mixture should be quite yellow and thick, almost resembling a custard.
Make a well and add wet ingredients to dry. Stir only until combined. The result should be quite lumpy.
Spoon batter into zip lock bag and cut off the corner, about 1/2 from the tip. Pipe donuts into a donut pan and bake at 350 for 12 minutes. If you don’t have a donut pan you can use a regular baking sheet. Just make the holes fairly large when piping as they tend to close in when baking.
When finished, dip donuts into a powdered sugar glaze or eat plain! They also go quite well dipped in coffee if I do say so myself.
|Jonathan dipping his cinnamon blueberry variation into Starbucks Yukon blend.|
Imagination Friendly Baked Cake Donuts
Prep time: 15 minutes Bake time: 12 minutes at 350 degrees Yield: 6 donuts
Background music: Golden Slumbers- The Beatles
1 cup white whole wheat flour
1 teaspoon baking powder
¼ teaspoons baking soda
1/2 cup sugar
½ teaspoons salt
2 tablespoons pear puree or unsweetened applesauce
¼ cups low fat vanilla yogurt
¼ cups buttermilk
1 teaspoon vanilla
*see below for variations
Powdered Sugar Glaze
1/2 cup powdered sugar
1 tablespoon milk (add more as needed)
1. Lightly grease a donut pan and preheat oven to 350ºF.
2. Sift all dry ingredients together in a large bowl. Add pear and combine until the mixture resembles coarse crumbs.
3. Whisk together the yogurt, buttermilk, eggs and vanilla in a separate bowl. Make a well and add to the flour mixture. Stir until just incorporated.
4. Fill a Ziploc bag with the batter and cut a slit in the corner, about a half inch from the end. Pipe the batter into each cup about 1/2 to 2/3 full. Bake for about 10-12 minutes, until the donuts spring back when lightly touched. Let cool slightly before glazing.
Pumpkin Spice– sub 2 tablespoons pumpkin puree for pear and add 1/2 tsp cinnamon and a dash of ginger
The Elvis– sub 2 tablespoons banana puree for pear and add 3 tablespoons mini chocolate chips. Top donut with powdered sugar glaze with a teaspoon of peanut butter added
Cinnamon Blueberry- add 3 tablespoons blueberries. Top donut with powdered sugar glaze with half a teaspoon of cinnamon added