Mini chocolate doughnuts – taste (and look) naughty, but they’re not

July 25, 2011 at 4:28 pm 4 comments

Oh, hey. Did ya see that I made some doughnuts the other night?

Sidenote: which spelling do you prefer — donuts or doughnuts? I switch back and forth…can’t make up my mind!

My friend Laura and I decided to stay in Friday night and watch movies/make doughnuts with the new mini doughnut pan I got last week! Don’t they look super neat??

I modified an EatingWell recipe for healthier chocolate donuts, and it went down like this:

Laura’s Inappropriate-but-Healthy Mini-Chocolate Doughnuts

Modified from EatingWell Sept/Oct 1996

If you’re wondering why they’re named as such, see my prep video.

Ingredients:

  • 2 tablespoons plus 1/2 cup granulated sugar, divided
  • 1 1/2 cups flour: half oat, half whole wheat, or whatever mixture of whole grain flour of your choosing
  • 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
  • 1 1/4 cup nonfat plain Greek yogurt + squeeze of fresh lemon juice (this makes a buttermilk-like taste!)
  • 1/4 cup canola or grapeseed oil
  • 1 teaspoon vanilla extract
  • pinch or two of coffee grounds — this will bring out the chocolate flavor

Glaze:

  • 1 1/4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons milk of choice — I used vanilla soy, but will use almond next time

Doughnut-makin’ time:

  1. Preheat oven to 375°F. If you are using regular size and not mini doughnut pans, bump this up to 400. Thoroughly coat the molds of mini-doughnut pans (I only used one, but this made ~3 batches) with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, shaking out excess.
  2. 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, oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.
  3. Scoop batter into each prepared mold, smoothing the surfaces with a small spoon — you will want it to be about 1/3 of the way filled. Bake until the tops spring back when touched lightly, about 8 minutes. If you are using regular doughnut pans, you may need to cook slightly longer. Loosen edges and turn the doughnuts out onto a wire rack to cool.
  4. To make glaze: Whisk confectioners’ sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, pick them up with your lovely fingers and dip them into the glaze and let stand until glaze has set. For a thicker glaze, repeat .
These were tasty and not overly sweet. I think I might experiment with the recipe a bit, but this is a great base recipe and is quite easy to modify to fit your tastes and whatever you have on hand (e.g. buttermilk can be used in place of yogurt, applesauce can be used in lieu of oil, a flax egg to make them vegan, all-purpose flour can be used in place of whole grain, etc.). I’d really like to figure out how to ma these with stevia to cut down on the sugar content, and I think next time I might add some melted baking or bittersweet chocolate to make them taste a little richer. Different flavors for the glaze, shredded coconut or sprinkled toppings would also be good too!
I brought my camera to document the process, but forgot the CF card. D’oh! So the phone was the only thing around — sorry, peeps!

whaaa? all the ingredients together now!

we ran out of counter space, so...we used a footstool. shutup.

giving Vanna White a run for her money

still stirring....yogurt makes it thick!

scooping into a well-oiled pan...that long turd-like thing is a knife covered in batter, hah

tasty batter!

success!

These guys turn out pretty little, so I had more than my fair share of them. I ended up staying over at Laura’s that night so as not to get lost in the mega-storm of the century, and had a few alongside some coffee for breakfast in the morning. Delicious! :)

Yesterday I had a pretty decent day. I slept in, spent some time lounging around and reading in bed, went for a long and schwetty run (it’s sooo humid in Chicago!), then showered and met my friend Dan at Wicker Park Fest. I showed up kind of late because I didn’t want to deal with the crowds and the heat, but I did manage to see two great performances: Joe Pug (I love his name, hehe) and Blizten Trapper. Both bands were awesome — we had such a great time singing and dancing along. (I was standing directly to the right and behind the girl at the very front in the picture on Blitzen Trapper’s website…so bummed I didn’t make it into the shot!)

It was a neat evening.

Hope you’re all having a great Monday! I’m off to get some more work done. On the agenda tonight: finishing up my laundry (blegh), cleaning, making some Greek quinoa salad for lunches this week, and stopping by my friend’s open mic night to say hello. Catch ya later!

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Entry filed under: Food and diet, Friends, Life, Music, Recipes. Tags: , , , , , , , .

Things not to do with donut holes Makin’ my heart happy

4 Comments Add your own

  • 1. Sarah @ Run Sqrl, Run  |  July 25, 2011 at 6:57 pm

    I am going to have to try out this recipe. I haven’t had a doughnut in forever!

    Reply
  • 2. Allison @ PickyEatingRD  |  July 26, 2011 at 8:55 am

    Oh wow they came out looking great!!! I roll with a combo of donuts and doughnuts as well lol.

    Reply
  • 3. Gretchen @ Honey, I Shrunk the Gretchen!  |  July 26, 2011 at 12:46 pm

    I WANT A DONUT PAN.

    Reply
    • 4. Laura @ prettylittlewords  |  July 26, 2011 at 1:01 pm

      Bahahah this just made me bust out laughing. Get one!! They’re amazing and you can make healthier baked donuts that don’t totally sabotage your ass!

      Reply

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