Like everyone else, I ended up post-holiday with a few extra pounds. You know–Christmas cookies (yikes how I love those Kolackies!), parties, yummy cocktails (oh my, New Year’s Eve with those Cranberry Cosmos and Dark and Stormies)…but I digress. So the resolution always ends up being…cook more healthy stuff.
Here at the Bed and Breakfast, it’s hard for me–because I’m creating yummy special breakfasts for the guests, and don’t want them to feel like they are on my health quest. So my challenge is to sneak in something a bit more healthy while still meeting the “yum” factor.
So…doughnuts! Doughnuts, you say? Fried blobs of sugary sweetness? No! BAKED doughnuts. Yes, there is a little bit of special equipment. I pulled my doughnut pans out of the basement…I got them a few years ago at my favorite baking site, King Arthur Flour. Nonstick, 6 doughnuts per pan.
Don’t want to get special equipment? No worry, all the recipes I have seen work just fine as muffins, but…then they aren’t doughnuts, are they?
So the batter is quick and easy to put together, it cooks in less than 20 minutes, and taste light and yummy! I’ve tried two kinds so far, Pumpkin Doughnuts, and Maple Glazed Spice Doughnuts. I think that the spices in both are paramount to creating the flavor profile.
Here is the recipe for the Pumpkin Doughnuts, again from King Arthur…but tweaked a bit to amp up the spices. Oh, and another hint…if you don’t want to make them all one day..the batter will actually keep in the fridge for a couple of days..so you have several days of warm doughnuts! I would save it for an after skiing or sledding snack with warm cider…or a snow day, in front of the fire…
Pumpkin Cake Doughnuts
1/2 C vegetable oil
3 large eggs
1 1/2 C granulated sugar
1 1/2 C pumpkin puree (canned pumpkin)
3/4 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/2 tsp allspice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4C +2T all purpose flour
6T spiced sugar (6T sugar with 1tsp cinnamon, and 1/2 tsp allspice)
1. Preheat oven to 350 degrees. Spray 2 standard doughnut pans with nonstick spray. (or set up a dozen muffin tins)
2. Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
3. Add the flour, stirring just until smooth.
4. Fill the wells of the doughnut pans about 3/4 full. The easiest way is to put batter in a ziplock bag, and snip off the corner, and swirl the dough around.
5. Bake the doughnuts for 15 – 18 minutes, or until a toothpick comes out clean. Let them sit for about 5 minutes, then pop them out of the pans.
6. While still warm, put the spiced sugar in a bag and shake them gently until covered. (For muffins, just sprinkle the tops).
(These are with a maple glaze…maple syrup with confectioners sugar!)
Grape Arbor Bed & Breakfast