These Healthy Baked Doughnuts are a great option if you want a healthier option to a sinful fried dessert. These Baked Donuts will make you forget that doughnuts were ever fried to begin with. I have no other words to use than OMG! You know that moment you sink your teeth into food and say, wow, I can't believe I made this, it tastes so good!
Maybe I just have a sweet tooth. If you like doughnuts, whether plain, iced or cream filled, you gotta try these - they are so easy to make! Let your creativity come out and choose any topping combinations.
tips and tricks to homemade cream filled doughnuts
patience is a virtue
The hardest part about making these doughnuts is having o wait for the dough to rise. Once the dough has risen to double it's size, you can start on shaping your doughnuts with tools like different size drinking glasses and a knife for cutting.
Shaping your doughnuts for the first time, may take you the longest as you decide, what shapes you want to create. For example, you might just want to create regular doughnuts with a hole in the middle. The hole will also become a "doughnut hole" doughnut. You can make twists. You can make filled doughnuts with either jelly or cream.
If you decide to fill your doughnuts, you will need some kind of a filling tool, like a piping tip. See this page for an example here. Or you can make your own, get creative! It doesn't matter if they look messy, so long as they taste good!
flavor combinations for baked doughnuts
I've made these doughnuts a number of times. Here are the different flavors I've made so far:
- Chocolate Dipped w/shredded coconut
- Maple Dipped
- Vanilla Dipped w/sprinkles
- Doughnut Holes Rolled in Cinnamon and Sugar
- Apple Fritters (cooked apples, cinnamon and sugar rolled into dough), glazed with icing sugar and milk
- Cream Filled Doughnuts (cream made by mixing 1 pkg Kraft Dream Whip powder, 2 tbsps of Vanilla pudding powder and 4 oz of milk) for more information on Dream Whip visit their website here
- Jelly Filled Doughnuts (filled with your favorite jelly)
All of these combinations where dearly loved by my family and parents too! Let your inner foodie go wild here.
be careful with the flour
This recipe for Healthy Baked doughnuts calls for 3 cups of flour. Because these doughnuts are baked, adding more than 3 cups of flour will make your doughnuts bake denser, chewier and tougher. Hold back from using more than 3 cups of flour.
doughnut baking, cooling and consumption
Once you have shaped your doughnuts and they have risen, slip them into the oven to bake. They only take 7 minutes to bake, don't leave them in too much longer as they will begin to get hard.
When the doughnuts bounce back fairly quickly when touched with your finger touches them, they're done. Take them out and transfer them onto a cooling rack. Let them cool down completely, before you frost them. If you do not wait to frost them, you will end up with a sloppy mess. Wait for them to be cool to the touch.
Since these doughnuts are baked and not fried, they will not hold as long as their fried counter part. Therefore, I recommend that the day you make these, you consume them.
Obviously, leftover donuts do not store well and they will get stale very quickly. However, if you made too much and you wanted to store them, the time to store them would be before your frost or fill them. Store extra "naked" baked doughnuts in an air tight container in the freezer for not more than one month. You can then thaw them out in the fridge overnight and prepare to decorate them.
Actually, by using previously frozen doughnuts, you skip the step of having to wait for them to cool down. I think that's awesome.
Drop a comment below if you made these healthy baked doughnuts and what toppings you used to flavor or decorate them. I’d love to see your pictures as well as know what you thought. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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Healthy Baked Doughnuts
- 1 ½ cups icing sugar
- 3-4 tbsp cocoa powder
- 2-4 tbsp milk or water
- ¼ cups coconut flakes (optional topping)
- In a mixing bowl, add warm milk, yeast and 1 tbsp sugar. Let stand for 5 minutes or until the yeast starts to get frothy.
- In mixing bowl of a stand mixer using a dough hook, mix egg, melted butter, and remaining sugar, salt. Add in yeast mixture and start adding flour a little at a time until the dough starts to pull away from the sides of the bowl. Turn out dough onto surface and using any flour you haven’t used turn out dough. Place the dough into another bowl that has been lightly greased and let proof in a warm place until it has doubled in size.
- Once the dough has doubled in size, turn out onto a surface and roll out to ½ inch thick. Using a large glass and a narrow glass (or doughnut cutter), cut out the large doughnut shape and then the doughnut hole. Place on the baking sheet. Cut out remaining doughnuts and place on baking sheet. Spray top of doughnuts with cooking spray or brush lightly with cooking spray.
- Cover the doughnuts with saran wrap and let proof in a warm place. Once double in size bake at 375 degrees for 7 minutes. (not more or they will be as hard as a rock) Remove from oven and let cool down. Once completely cool make your choice of glaze.
- White GlazeFor the white glaze, I suggest that you place icing sugar in a flat bowl and add vanilla, then add one tablespoon of milk at a time until you get a thick pasty icing. It shouldn’t be so runny that you are able to pour it, otherwise it will pour down the sides of your doughnuts and none will remain on them. Dip the doughnut in the mixture, twist and pull out of mixture, set aside on baking sheet to set. You can add coconut flakes or sprinkles on top. If the icing is too runny, add more icing sugar.
- Chocolate GlazeFor chocolate glaze just repeat above step and add cocoa.
- Maple GlazeFor the maple glaze, melt butter in a pan add maple syrup, vanilla and icing sugar. Stir with a whisk, once it is the consistency that you need dip the doughnut in the pan and let set on a paper towel or on baking tray. If the glaze stands for too long and get’s thick, add a tablespoon of water at a time to make it more spreadable.