Tag: Doughnut


Nov
2013

Baked Chocolate Banana Doughnuts ~ Low-fat & Egg-free!

categories: Baking, Desserts, Doughnuts, Fall

Baked Chocolate Banana Doughnuts1

 

I pretty much say this about the every recipe I post here but these are the BEST thing ever ever baked in my kitchen! At least so Mr claimed!

These are so moist, soft and super-pillowy. Banana and chocolate heaven in each bite! These baked doughnuts will truly rock your world I tell ya! People with diet-restrictions, this recipe is a MUST in your repertoire!! Such a result without eggs and whole wheat flour… Amazing!

Baked Chocolate Banana Doughnuts3

 

 

Baked Chocolate Banana Doughnuts2

 

And these beauties are then topped with ganache.. A white chocolate ganache.. slurp… It is so gorgeous and I am telling you that this ganache is a MUST for these donuts! I mean who eats a naked donut, right?!!! And then the sprinkles which truly are a NECESSITY! 😀

I shall not endorse it anymore but you gotta try it to believe it! 🙂

Baked Chocolate Banana Doughnuts

Yields: 8 doughnuts

Ingredients:

  • 2/3 cup whole wheat flour
  • 3 Tbsp Hershey’s unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/3 cup + 1 Tbsp brown sugar
  • 1 cup mashed very ripe bananas (about 2 medium bananas)
  • 4 Tbsp yogurt
  • 1 tsp vanilla extract

For Ganache:

  • 2 Tbsp medium-fat cream/milk
  • 4 oz white chocolate, coarsely chopped
  • sprinkles, optional

Directions:

  1. Preheat the oven at 180ºC/350ºF. Grease doughnut pan with baking spray. Set aside
  2. Sift together flour, cocoa powder, baking soda and salt in a bowl. Set aside.
  3. In a medium sized bowl, whisk together melted butter and brown sugar. Whisk in mashed banana, yogurt and vanilla extract.
  4. Slowly fold in dry ingredients into wet ingredients. Divide the batter equally and fill the mold no more than 3/4th. Bake for 11-12 minutes. Cool in pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
  5. Preparing ganache: In a microwave safe bowl, heat the cream for 40-60 seconds. Fold in chopped white chocolate and mix till it melts completely. Dip cooled doughnuts one by one into bowl of ganache and place back on a cooling rack. Top with sprinkles and serve. Doughnuts will keep in an airtight container for 2-3 days.

*In ganache reccipe, white chocolate may be substituted with dark chocolate.

Share this recipe:

Oct
2013

Baked Apple Cinnamon Doughnuts

categories: Baking, Breakfast, Desserts, Doughnuts, Fall

Baked Apple Cinnamon Doughnuts1

I’ve got some good news for ya all!!!

I FINALLY bought doughnut pan! Eeeeeeep!!!

I was so EXCITED the day it arrived that I wanted to put it to use immediately (As if it’s any surprise!). The stars and planets united and I was faced with early Diwali gifting occasion.. Happiest me! Without any second thoughts I knew it had to be freshly baked doughnuts.

I wanted to make chocolate doughnuts as my first doughnuts in this pan but these were for gifting so I decided against it. I mean, I can’t trust myself around chocolate and the gift couldn’t be an empty box so, smart move I thought! 😛

With the weather we are experiencing and soooo many apples sitting in my pantry, these adorable beauties were born. And I was absolutely pleased with my decision making ability this time around!

Baked Apple Cinnamon Doughnuts2

They were just So So Good, I wanted to eat the whole batch myself… No kidding!! I mean can you imagine anything better where you can have apple, cinnamon and sprinkles, all together?! Oh… our house smelled Dee-vine!

Needless to say that the doughnuts were so soft and moist plus a healthier breakfast option compared to the store-bought deep-fried version. Win-win!

So buy the doughnut pan right away if you don’t already have it. I got mine from here. You NEED it in your life… Trust me! Plus these make such cute gifts for this festive season too!

Baked Apple Cinnamon Doughnuts3

Baked Apple Cinnamon Doughnuts

Yields: 8 to 9 doughnuts

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 medium granny smith apple, peeled and finely chopped

Glaze:

 

  • 1 Tbsp melted butter
  • 2 Tbsp caster sugar + 1/2 tsp ground cinnamon, mixed together
  • sprinkles (optional)

 

Directions:

  1. Preheat the oven to 180ºC/350ºF. Lightly grease the doughnut pan and set aside.
  2. In a medium bowl, mix together flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In another bowl, mix together butter, sugar, egg and vanilla extract. Whisk in milk to this mix.
  4. Make a well in the middle of the dry ingredients and add wet ingredients all at once to it. Add finely chopped apples. Stir together until no flour pockets remain but be careful not to over-mix.
  5. With a small spoon, dollop batter into the prepared pan. Fill each doughnut pan three-quarters full with batter. Bake for 11-12 minutes or until doughnuts are puffed up and lightly golden brown. Remove from the oven, allow to cool in the pan for a while before inverting onto a wire rack to cool completely.
  6. While doughnuts are still warm, brush melted butter on each doughnut. Sprinkle some sprinkles on each doughnut followed by cinnamon-sugar.

*These doughnuts are best served the day they are made.
*Feel free to grate the peeled apple if you do not like chopped pieces in every bite!
*Make the recipe eggless by simply replacing egg with 1/4 cup unsweetened applesauce.

Happy Baking!!

 

Share this recipe: