its time to make the doughnuts…again

how cute is this?
how cute is this?

Yes, it’s another post about doughnuts ~ but really, how cute is this little morsel?  I have searched and searched for a doughnut pan (baked [healthier] doughnuts) for quite some time.  I know I could have easily found one online in about a nano second, but I really don’t make time/spend time/money on me or a little whim of mine (kids in college and just out, older vehicles, you know, things that are just a little more important that a doughnut pan!) But Toren and I were out last week, and he found one! Marked down to $1.99! Can you believe it? It practically leaped in my arms! So, I couldn’t just walk away from this “gouud deeel” (in my best Inspector Clouseau accent) Hence, the baby doughnuts on a Wednesday morning!

And to make this post a little more appealing to my gluten-free friends?  I have flour substitutions for you ~ enjoy!

ps ~ Happy Birthday, Austin Griswold! Hope you enjoyed your morning breakfast!

  • 3/4 cup flour
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/3 cup superfine sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter or unrefined coconut oil, melted
  • 1/4 cup buttermilk
  • 1/4 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • OPTIONAL: For chocolate cake doughnuts I sifted in 2 T baking cocoa

1. Preheat the oven to 350°F. Lightly grease a doughnut pan.

2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. In a small bowl, stir butter, buttermilk, yogurt and vanilla; whisk in egg. Add to the dry ingredients and stir until just combined. Do not overmix or your doughnuts may be rubbery.

3. Use a ziplock bag (I used a gallon sized bag, snipped a small hole in the corner) or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired. (I made a chocolate and a vanilla glaze; 1/2 c confectioner’s sugar, 1/4 t vanilla, 1-2 T milk (1 tsp baking cocoa for chocolate), whisk until smooth; dip your doughnuts and set on cooling rack placed on top of waxed paper to catch drips)

For gluten free ~ use equal part (1 cup) gluten free baking mix. Can use almond milk in place of buttermilk.

box of doughnuts
box of doughnuts

One Comment Add yours

  1. Stephanie Bergh says:

    I can’t wait to try them up at the cabin.


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