Re-posted in honor of National Donut Day.
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.