We enjoy donuts (or doughnuts, if we’re being formal), but they aren’t on our healthy eating plan. All things in moderation, though, right? So occasionally I make us a batch of not-so-naughty donuts. They’re healthier than the donut shop’s because they are baked, not deep-fried. And yet they’re very tasty. Try them and see for yourself. (You may use a boxed cake mix if you want, but this recipe isn’t difficult.) Donuts freeze well. If you aren’t serving all twelve at once, cool extra donuts completely (don’t glaze). Seal in a plastic bag and freeze. Thaw and prepare glaze before serving.
Tools: Mixing bowl and nonstick donut baking pans (I recommend American Pans brand, or Norpro).
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. Kosher salt
- ¾ cup milk
- 2 eggs, beaten
- 2 tsp. pure vanilla extract
- 1 Tbsp. coconut oil
- 1 cup cinnamon (or your choice) chips + ¼ cup milk for glaze
- Preheat oven to 325°F.
- Lightly coat baking pan donut molds with nonstick cooking spray.
- Mix together dry ingredients.
- Stir in milk, eggs, vanilla, and oil. Beat until well blended.
- Fill each donut mold ¾ full with the batter.
- Bake in preheated oven approximately 10 minutes or until batter tests clean with an inserted toothpick.
- While donuts bake, make glaze by combining chips and milk in a microwave-safe bowl. Microwave in 1-minute increments, stirring to form the glaze.*
- Remove donuts from oven and allow to cool 5 minutes in pan.
- Move donuts from the pans to a cooling rack.
- Dip donuts in the glaze and serve.