There are a few people in my life that are major fans of doughnuts. I have been curious for a while about the doughnut pans that you use to bake them. I mean let’s face it, the deep-fried doughnuts with chocolate icing and sprinkles that my daughter would consume for every meal if she were allowed – are not healthy.
When PreventionRD posted a recipe for blueberry doughnuts, which are MY favorite, I decided to go buy one of the pans. It was really easy to make, it was just like baking a cake. And speaking of cake, I need to say this. If you are going to eat this and expect it to taste exactly like a deep-fried doughnut, you’ll be disappointed, because it doesn’t. But it does taste very good, my husband said he likes them better actually. It’s more of a light cake texture, in the shape of a doughnut. They’re great (made even better by the fact that they are less than 100 calories each!). I guess I’ll have to figure out how to make the chocolate and sprinkle ones for my daughter now!
Baked Blueberry Doughnuts with Lemon Glaze
Recipe Adapted from Prevention RD
2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp kosher salt
1 tsp lemon zest
3/4 cup low-fat buttermilk, at room temperature
2 eggs, lightly beaten, at room temperature
2 Tbsp unsweetened applesauce
1 tsp vanilla extract
1/2 cup blueberries, halved
1 1/2 cups powdered sugar
1 Tbsp low-fat milk, plus more to thin out, if desired
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
Preheat oven to 400 degrees.
Sift together the flour, sugar, baking powder and salt. Mix well, then mix in the lemon zest.
To the flour mixture, add the buttermilk, eggs, applesauce and vanilla, stir until well incorporated but do not over-mix. Gently fold in the blueberries.
Spray doughnut pan with nonstick spray. Pour batter into each of the doughnut molds, filling halfway. Bake 8-10 minutes, until the edges are lightly golden (the tops will still be pale).
While the doughnuts are baking, make the icing:
Mix the powdered sugar with the vanilla, milk and lemon juice. Stir well. It should be thin enough to coat the doughnuts, but still fairly thick so it stays and doesn’t just drip off.
When the doughnuts are done baking, allow them to sit in the pan for four minutes, then remove. Dip one side in the icing and set on a cooling rack placed over parchment paper. Allow the icing to harden.