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20 minute dinner recipes

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Chocolate Doughnuts

http://www.eatingwell.com/recipes/chocolate_doughnuts.html

From EatingWell:  September/October 1996

Satisfy your craving for chocolate doughnuts with this healthier version.

1 dozen doughnuts | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. To make batter & bake doughnuts: Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
  2. Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk egg and egg white in another bowl until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt (or buttermilk), oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.
  3. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
  4. To make glaze: Whisk confectioners’ sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand until glaze has set.

Nutrition

Per serving : 242 Calories; 7 g Fat; 0 g Sat; 3 g Mono; 18 mg Cholesterol; 46 g Carbohydrates; 4 g Protein; 1 g Fiber; 219 mg Sodium; 28 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

Tips & Notes