Cinnamon Sugar Baked Doughnuts
When the Princess was diagnosed with her peanut allergy, her life changed. I mean, beyond the life threatening part. When you’re four years old, you don’t really understand that concept, but something she COULD understand was that a lot of her favorite candies and baked goods were things she couldn’t eat anymore.
Since moving to our new locale, there’s really no such thing as going out, quickly, for doughnuts for breakfast. Our two local bakeries use nut products and peanut butter in their baking and that’s just not safe for our girl.
I’ve considered, for some time, that I should try making doughnuts, but I really don’t relish the idea of frying on the open stove.
(Once upon a time there was a girl who tried to fry french fries in hot oil in an open pan on the stove and she caused a big old grease fire and had to use the fire extinguisher and clean the whole kitchen because that shit gets everywhere including the toaster. The end.)
When I saw some recipes for baked doughnuts, I wanted to give them a try. Not only should they be more healthy for all of us, items from my kitchen are always peanut free.
Do make sure you make the doughnuts the night before. The hour warm up in the morning is quicker than the dough making process, though not by much.
I used unsalted butter in the dough, but found the doughnuts dipped in salted butter were better.
I found my process would make about 3 dozen doughnuts. I baked six per cookie sheet.
My pampered chef cookie sheet seemed to do the better job, leaving them just slightly less done (and therefore softer) than my other cookie sheets. I’d start checking your doughnuts at 7 minutes to try and get the lighter consistency.
I used King Arthur Whole Wheat Flour. If I were to do this again, I’d only use half whole wheat flour as I think that led to a a less light consistency.
Let’s be honest. These weren’t deep fried doughnut shop doughnuts. They were simpler and homier. If you want a doughnut shop experience, you may need to fry these, BUT if you’re looking to reduce fat and calories and still want a doughnut (these little babies were only seven weight watchers points for two!) and you live with someone with dietary concerns, these really are worth the effort.
I’m now wondering how would would make flavors. Or glaze. Or whether or not they’d be good with sprinkles.
I’m joining Julie from Dutch Being Me in a 52 weeks of Pinterest Challenge. Each week, I’ll be sharing a project I pinned and actually MADE that I discovered on Pinterest. You shouldn’t be surprised that I found baked cinnamon sugar doughnuts on Pinterest. If you want to join up, there’s always time and Julie will be posting the official link up page on her blog this Saturday. A great way to see creativity in action!