These cinnamon donuts are baked in mini-Bundt cake pans.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)

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  • Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.

  • Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. 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.)

  • Whisk confectioners' sugar and honey in a bowl with enough hot water 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.)

Tips

Equipment: 2 mini-Bundt pans

Nutrition Facts

271 calories; 3.8 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 246 mg sodium. 317 mg potassium; 57.8 g carbohydrates; 1.2 g fiber; 42 g sugar; 3.3 g protein; 11 IU vitamin a iu; 54 mcg folate; 110 mg calcium; 3 mg iron; 7 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
These were really good. My kids loved them. I think that they have a perfect holiday flavor. Read More