Preview: These easy whole wheat donuts with powdered sugar won’t leave your kitchen in a greasy mess because they are baked instead of fried. White whole wheat flour is the secret.
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Do you ever buy powdered sugar doughnuts out of a vending machine? Those packages of 6 powdered sugar mini-donuts have so much powdered sugar on them that they could induce a coughing attack just by biting into them. They’re like sucking a sugar cloud into your lungs.
Make these Whole Wheat Donuts that are baked instead of fried and ease the guilt. This recipe incorporates white whole wheat flour (read more about it below) and plain Greek yogurt to help you feel less guilty.
Searching for a healthier option:
What if I could bake donuts instead of frying, substitute white whole wheat flour for all-purpose white flour, and add some yogurt for extra protein?
After a few false starts, I found powdered sugar heaven for around 100 calories a donut. Now I’m not claiming you can’t tell them apart from their fattier relatives, but they more than satisfy my cravings. Mix them up easy as muffins, and bake in less than 10 minutes with no greasy mess or odor in your house. Speaking of muffins, fans of Central Market may recognize this recipe as a dupe for their Strawberry Balsamic Muffins.
Ingredients and substitutions:
- FLOUR: White whole wheat flour is my favorite for these little donuts. White whole wheat has all the nutritional value of regular whole wheat without the characteristic bitter flavor. The difference is the type of wheat berry used to make the flour. Since white whole wheat flour can be hard to find in stores, look online or use whole wheat or unbleached all-purpose flour, if necessary.
If you like to bake, you can use the leftover white whole wheat flour to make these delicious white whole wheat yeast rolls or Pop-Tarts with an oatmeal and whole wheat flour crust.
- SUGAR: Use granulated sugar.
- NUTMEG: Did you know that nutmeg is a traditional spice to add to donuts? You don’t need much but don’t leave it out. Freshly grated nutmeg is not absolutely necessary–it’s just fresher tasting.
- PECANS: Optional.
- MILK: To keep the calories down, I specified fat-free milk, but any milk will suffice. Needless to say, the more fat in the milk, the tastier the donuts.
- GREEK YOGURT: I always have yogurt in the house because I make yogurt at home. If you only have regular yogurt, decrease the amount of milk by 1 tablespoon.
- EGG: I use large eggs in all my recipes.
- VEGETABLE OIL: Use any unflavored vegetable oil such as canola oil, corn oil, or avocado oil.
Four keys to success with baked donuts:
Thanks to Lara Ferroni who got me started down the baked donut path with her Baked Chocolate Doughnuts. She taught me the first two important secrets about homemade donuts listed below.
- Add nutmeg to get the characteristic flavor of a donut. I didn’t know and likely would have left it out since it’s not my favorite spice.
- The idea of using a zippered plastic bag (although she used a decorator bag), with a hole to fill the pans, also came from her. Absolutely inspired! You don’t have to roll dough. Just squeeze!
- Pecans pack a lot of flavor into these little gems. Chop finely and the kids won’t notice. Or leave them out if you wish.
- Use a plastic bag to dip or coat donuts without a big mess.
FAQ about Whole Wheat Donuts:
Make donut “holes” with a mini muffin pan.
I bought my doughnut pan at World Market, but they are available at most kitchen stores and online.
Yes. Combine 2 teaspoons of cinnamon with a 1/2 cup of granulated sugar and use in place of the powdered sugar.
Just like any other doughnuts, they are best the day they are made. If you have any leftovers, try dividing them in half horizontally. Fry them in a spot of butter. Yum!
I think you’ll have fun with these doughnuts. If you want to make breakfast a party, check out these Strawberry Cake Doughnuts.
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Easy Whole Wheat Donut Recipe: Baked, Not Fried
- 1 cup white whole wheat flour - 120 gr
- ⅓ cup granulated sugar - 66 gr
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table or sea salt
- ⅛ teaspoon nutmeg - freshly grated
- ¼ teaspoon very finely chopped pecans - optional
- ⅓ cup fat-free milk - 76 gr
- ¼ cup plain fat-free Greek yogurt - 95 gr
- 1 egg - 50 gr
- 2 tablespoons canola or vegetable oil - 24 gr
- 1 teaspoon vanilla extract
- A few drops of almond flavoring
- ½ cup confectioner’s sugar - 57 gr
Preheat oven to 350 degrees.
- Grease donut pan well (I use spray oil with flour in it i.e. Baking by Pam).
- Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and pecans (if using) together in a medium mixing bowl.
- Whisk yogurt, milk, egg, oil, and flavorings together in a separate small bowl. Combine all at once with dry ingredients and stir only until everything is moistened.
- Spoon batter into a pastry bag or quart-size zippered plastic bag. Seal. Snip a small corner of the plastic bag and force dough out of the hole in the shape of a fat rope that encircles each doughnut cup. Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut. Makes 12 donuts and possibly 3-4 "donut holes" in a mini cupcake pan.
- Bake for 9-10 minutes.
- Turn out onto a cooling rack to cool a bit before coating them with confectioner's sugar.
- Place the confectioner's sugar (or cinnamon-sugar mixture if you prefer) into a gallon-size plastic bag or a large bowl. Coat the donuts before they are completely cooled.