My husband and I had a lot of fun over the weekend making “healthy” donuts in our donut pan! Because you bake them instead of deep frying, they are a much healthier choice (still naughty, but much better). The pan came with a simple spiced donut recipe that is really tasty. It creates a cake like donut, but more dense than the deep fried version. For our first batch we used powdered sugar and a bit of hot water to create a “glaze”.

You can’t see the glaze much at all, but it was pretty yummy! However, we decided to share donuts with my husband’s family on Sunday, so we wanted to kick things up a notch and really WOW everyone. Enter, the powdered donut!

Even tastier than the glazed, and far more messy to eat! I simply dipped the hot donuts in the powdered sugar as they came out, then allowed them to cool. Once they were cooled down, they got a second dip in the powdered sugar, which created the awesome white coating on the donuts.

We are pretty excited to experiment with new recipes and donuts. Since it works just like a muffin tin, I envision pumpkin, banana, and maybe even blueberry, donuts in our future!

3 Responses to “Donuts!”

1. Iris Marshall says:

   March 15, 2011 at 11:14 am

   This sound great! I may need to find one of these pans! You might enjoy this recipe. I found the muffin recipe in Saveur Magazine and added the strussel topping. It has replaced all other banana muffin recipes at my house. Enjoy! Happy baking!

   Iris’s Favorite Banana Muffins
   Whisk together:
   1 cup flour (half whole wheat if you want)
   3/4 tsp baking soda
   1/4 tsp Kosher salt

   In a separate bowl, whisk together:
   1 cup sugar
   1/2 cup canola oil
   1/3 cup buttermilk
   1 tsp vanilla
   1 egg plus one egg yolk

   mix wet ingredients to dry ingredients until barely mixed together. Fold in:
   2/3 cup toasted pecans
   3 very ripe squished bananas

   Divide into baking cups and top with strussel

   Strussel topping
   mix together
   1/2 cup brown sugar
   1/2 cup flour
   1/2 cup coconut
   1/2 cup chopped toasted pecans
   Toss with 1/4- 1/2 cup melted butter to form a slightly dry crumb

   Reply
2. Iris Marshall says:

   March 15, 2011 at 11:15 am

   Oh, yah, bake at 350 for 24 minutes or so for standard muffin cups

   Reply
3. mom taxi julie says:

   March 19, 2011 at 8:53 pm

   Oh that looks like fun!

   Reply