Time to make the donuts

I love the ‘time to make the donuts’ guy.

And the Pepto Bismol ‘indigestion’ guy.

And Mean Joe Green in the Coca Cola commercial.

I think that Dunkin Donuts guy, Pepto guy and Mean Joe would all like my donuts!

Super Healthy donuts I might add. They are baked not fried. Mostly because I have an enormous fear of grease fires and deep frying things. Because I can never remember what you are supposed to do in the event of a grease fire. I know you cannot use water to put it out or all holy heck will break loose. So what is it? Flour? Baking Soda? Baking Powder? Wine?

Like I would ever use my wine to put out a fire.

In addition to the horror of a grease fire, there is the whole aspect of ‘Hey, I can’t zip my pants anymore’ from eating too many fried donuts. Baking saves you roughly 12 grams of fat.

So in conclusion.

Grease fire = Bad

Tight Pants = Bad

Baked Donuts = Good

Crap. The dreaded buttermilk. But guess what? I checked the date and was horrified. So I googled buttermilk substitute and found that all you have to do is mix a tablespoon of white vinegar with a cup of milk and let it sit for about 5 minutes and you can sub it for buttermilk in whatever quantity you need. I only needed 1/2 cup so I subbed 1/2 cup skim milk and 1/2 tablespoon of vinegar. And it is totally not thick and skeevy like regular buttermilk. Plus using skim milk helps to uphold the whole donuts as health food farce.

This magazine came in the mail about two months ago with a recipe for low fat donuts.

Sue me.

I read Family Circle.

And Woman’s Day.

The reason I have waited two long months to make the donuts is because I had to order my donut pan from Amazon and it took literally FOREVER to arrive. If you want one you should definitely order it now and you might have it by the 4th of July.

I think I need to order another one because what if I need more than 6 donuts??

For guests or something?

More healthiness as I used whole wheat and white flour in the recipe.

My faux buttermilk. How much better does this look than thick clumpy raunchy buttermilk?

A new bottle of vanilla adds to the fun of scooping and shaping brown sugar. I would love to make a big brown sugar sculpture, similar to a sand castle except that brown sugar is much easier to work with than sand.

Whisk all your wet ingredients together.

Add the wet ingredients to the super healthy flour mixture.

Can you believe that this is going to turn into donuts?

A little harder than filling muffin cups, but the recipe does not run short of batter like cupcake recipes always do.

My donut pan was totally worth the wait.

Much too naked.

Chocolate covered cake donuts are my absolute favorite thing in the world.

Keep your cruellers and your raised donuts and your jelly filled.

I only ate 1/2 of one (cause I still wear pants with zippers) and it was good. I know you can’t believe I limited myself to just a half, but my buns willpower of steel prevailed. There also might have been a couple of kids sleeping over which forced me to share.

And this is after I licked scraped some of the frosting off.


Heat your oven to 325

1 1/4 cup all purpose flour (I used 3/4 cup regular and 1/2 cup whole wheat)

1/2 tsp baking soda

1/4 tsp salt

1/2 cup low fat buttermilk

1/3 cup packed brown sugar

1 egg

4 tablespoons melted butter

1 tsp vanilla extract

Whisk your dry ingredients together and set aside

Combine egg, buttermilk, brown sugar, vanilla and melted butter.

Add wet ingredients to the flour mix and whisk it up.

Make sure to spray your donut pan (seriously-order it now!) with nonstick spray before you add your batter.

Spoon your batter in until the little donut shapes are about 2/3 full.

Bake for 13-15 minutes or until they spring back when lightly pressed. Let them cool in the pan for 3 minutes or so before you turn them out on the plate. You could roll the warm donuts in cinnamon sugar or frost them with your choice of frosting. My choice is chocolate but you could do a white butter cream or maple for all you maple fans out there.

Of course you could top with sprinkles, nuts, coconut or whatever floats your boat.

As for me, I don’t like anything in the way of my chocolate.

Dig out your stretchy pants and enjoy!

About Janice

I am 40 years old. Loving life and (finally) being a grown up. I have 3 great kids that sometimes make me want to drink copious amounts of wine. I have been married to my amazing husband since 2001. I have more great girlfriends than you can shake the proverbial stick at. Join me in this adventure that is my life.
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4 Responses to Time to make the donuts

  1. Kristin says:

    We had a doughnut maker when I was younger. Sadly, it only made two at a time.

  2. Sis Weiso says:

    Haven’t made it YET, but just got a donut pan at a garage sale! The only suggestion I have for you at this point is to use a pastry bag or plastic bag with a corner cut off to “pipe” your dough into the pan. Probably will give an easier time of filling the pan. Can’t wait to try your recipe!

  3. sue says:

    Oh darn, there was a donut pan at the Good Will just this week and I smugly passed it by. I thought of Alton Brown, who poo poos one task kitchen items and congratulated myself for not putting it into my cart.

    Oh well, my pants will fit me. Not well, but they will fit.

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