As a child there was no better treat than to help prepare homemade doughnuts, then to shake the doughnut holes in the cinnamon and sugar topping.
This household hasn’t enjoyed those homemade cake doughnuts and holes for many years. Now the doughnuts made at this home are baked in the oven, offering a different taste, if not the same childhood excitement.
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Walnut Chocolate Doughnuts
1 cup whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup coconut sugar
1/4 cup cocoa powder
1 tsp. vanilla powder
1/4 cup walnuts, coarsely chopped
1/4 cup plus 2 tbsps. milk
2 tbsps. orange juice
1 egg
3 tbsps. unsweetened applesauce
1 tbsp. canola oil
icing sugar
Preheat oven to 450 degrees F. Grease doughnut pan.
In a large bowl, sift together dry ingredients except walnuts. Stir in walnuts.
Add remaining ingredients and mix well. Pipe into wells of doughnut pans.
Bake for 7 minutes. Let doughnuts rest for 2-3 minutes in the pan and then carefully remove and transfer to a cooking rack.
Just before eating, add icing sugar to a sealable bag. Add doughnuts, one at a time, shake until well-coated.
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Lemon Doughnuts
1 1/4 cups cake flour, sifted
1/2 cup granulated sugar
1 1/4 tsp. baking powder
1/2 tsp. grated lemon zest
3/4 tsp. salt
1/2 cup buttermilk
1 egg, lightly beaten
1 1/2 tbsps. butter, melted
Preheat oven to 425 degrees F. Spray mini pan with vegetable pan spray.
In a large mixing bowl, sift together flour, sugar, baking powder, zest and salt. Add buttermilk, egg and butter and stir until just combined.
Fill each doughnut cup about 1/3 full (about 1/2 tablespoon of batter). Tap pan on counter to evenly spread into cups.
Bake 4-6 minutes or until the top of the doughnuts springs back when touched. Cool in pan for 4-5 minuses. Remove to cooling rack. Finish with glaze, sprinkles or cinnamon sugar. Makes about 48 mini doughnuts.
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Frosted German Doughnut
1 box German chocolate cake mix
1 cup milk
2 large eggs
1/2 cup butter, melted
1 can frosting
toasted almond nuts, finely chopped, optional
Preheat oven to 350 degrees F. Grease the doughnut pans.
Mix eggs, butter, milk and cake mix. Stir until smooth. Pour batter into pans to 3/4 full.
Bake 11-13 minutes or until toothpick comes out clean. Cool completely before transferring to wire racks.
To prepare frosting, place about half the icing from the container in a microwave bowl. Microwave about 20 seconds and then stir. Repeat until frosting is melted enough that it will easily coat the doughnuts.
Dip doughnuts upside down then return to cooling racks. Sprinkle with the almonds. Makes 12 doughnuts.
Joyce Walter can be reached at ronjoy@sasktel.net
