Happy National Doughnut Day Babes! In honour of this joyous day, we have compiled a list of our favourite guilt-free doughnut recipes. This way you can indulge without the bulge.
DARK CHOCOLATE PEANUT BUTTER DOUGHNUTS
- ¾ c (90g) whole wheat pastry
- ½ c (40g) cocoa powder
- 1 tsp (3g) baking powder
- ¼ tsp (2g) salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp (5mL) vanilla extract
- ¼ c (60mL) maple syrup or agave
- ¼ c (68g) plain nonfat Greek yogurt
- ¼ c (60mL) nonfat milk
- 2 tbsp (34g) plain nonfat Greek yogurt
- 1 tbsp (15mL) agave
- 1 tbsp (16g) creamy peanut butter
- 1-2 tsp (5-10mL) nonfat milk
- Preheat an electric doughnut maker
- To prepare the doughnut, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup and Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Transfer the batter to a large zip-topped bag, and snip off one corner.
- Lightly coat the cavities of the doughnut maker with nonstick cooking spray. Pipe the batter into the cavities, filling each to the rim. Close the lid, and bake for 5-7 minutes, or until barely firm to the touch. Immediately transfer to a wire rack to cool, and repeat with any remaining batter.
- To prepare the glaze, stir together the yogurt, agave, and peanut butter in a small bowl. Slowly add the milk ½ teaspoon at a time, stopping once the desired consistency is achieved. Dip each doughnut into the glaze, and return to the wire rack to let the glaze set.
GREEK YOGURT CINNAMON ROLL DOUGHNUTS
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/4 cup unsalted butter, melted
- 2 tablespoons milk
- 1 1/2 teaspoons white vinegar
- 1 large egg
- 2 tablespoons unsalted butter
- 1/3 cup dark brown sugar, packed
- 1 tablespoon cinnamon
- 2 teaspoons milk
- 1/4 cup confectioners’ sugar
- 2 tablespoons cream cheese, at room temperature
- 1-2 tablespoons milk
- 1/2 vanilla bean, seeds scraped
- To make the cinnamon sugar, melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and milk. Bring to a boil; remove from heat.
- Preheat oven to 325 degrees F. Coat a doughnut pan with nonstick spray. Pour 1 teaspoon cinnamon mixture into each cavity, spreading it out in an even layer.
- In a large bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, nutmeg and salt.
- In a large glass measuring cup or another bowl, whisk together Greek yogurt, butter, milk, vinegar and egg.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into doughnut pan. Place into oven and bake for 7-8 minutes, or until doughnuts are slightly browned and spring back when touched.
- In the bowl of an electric mixer fitted with the paddle attachment, beat confectioners’ sugar, cream cheese, milk and vanilla bean seeds on medium-high until smooth, about 1-2 minutes. If the glaze is too thick, add more milk as needed.
- When the doughnuts are done, cool for 10 minutes and drizzle with glaze. Allow glaze to set before serving.
VEGAN MAPLE DOUGHNUTS
- 2.5 cups whole wheat pastry flour or all-purpose flour
- 1/2 cup sucanat or organic sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fresh grated nutmeg (NOT optional! use pre-ground if you must but don’t leave it out)
- 1 & 1/3 cup soymilk (or whatever non-milk)
- 2 Tablespoons apple cider vinegar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 cup sifted powdered sugar
- 2 Tablespoons maple syrup
- 2 teaspoons maple extract
- Preheat oven to 350 degrees. Mix together the soymilk and apple cider vinegar. Set aside.Sift together the flour, sugar, salt, baking powder, baking soda and nutmeg into a large bowl. Add the applesauce and vanilla to the soymilk mixture and stir well.
- Add the wet soymilk and applesauce mixture to the sifted dry mixture and stir to combine. Do NOT overmix!!!!
- Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about 3/4 full in each doughnut.
- Bake for 10-12 minutes (if you want to test it insert a toothpick and pull it out. If there are a few crumbles of cake on it or it is clean that’s fine. If it’s gooey let them bake a little longer.) Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer.
- Sift the powdered sugar into a small bowl and stir in the maple syrup and the maple extract. You may want to add a teaspoon or so of soymilk to thin it out.
- Once the doughnuts have cooled slightly you can dip them into the glaze. Make sure to get the excess off before flipping them right side up. You can always dip them 1 time or let them set up and dip a second time. Up to you!