From EatingWell: September/October 1996
Satisfy your craving for chocolate doughnuts with this healthier version.
- Doughnut Batter
- 2 tablespoons plus 1/2 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder, preferably Dutch-process
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/2 cup packed light brown sugar
- 3/4 cup nonfat plain yogurt, or buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2-3 teaspoons low-fat milk
- 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.)
- 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.
- 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.)
- 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.
Tips & Notes
- Make Ahead Tip: Equipment: 2 mini-Bundt pans
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.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat
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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- September/October 1996