Baked Doughnuts

I almost feel bad posting a photograph of doughnuts. Almost. I know most of you are trying to diet and start the New Year off healthy. And I will not be featuring any fat-free or butter-free baked goods here. This is because I usually eat whole grains, many salads, and a lot of vegan meatless products (even though I am not a vegetarian or vegan; I just like they way they taste & convenience). I try to eat healthy so when I do have a doughnut I am not riddled with guilt. And my friend T. has made me feel guilty because she has her heart set on dieting.

Last night, she requested a fat-free doughnut and I laughed and hung up on her. I know a bit harsh, but later on, I felt guilty and started my search for her doughnut. Which brings us to this wonderful stack of cinnamon sugar happiness that was not fried I might add. Yes, that is right, no oil involved. The doughnuts are fluffy, sweet, and partially whole wheat. Who knew you could get some fiber from a doughnut?

The recipe is from 101 Cookbooks and I chose to try the author’s suggestion of adding whole wheat flour. The recipe calls for 5 cups of flour and I replaced 2 ½ cups with whole wheat flour. I also used 2% milk, just because that’s what I always have on hand. Instead of dipping the doughnuts in butter, I used a pastry brush (used only half the butter called for). Then I tossed 2 doughnuts at time in plastic bag and shook to coat with the cinnamon/sugar mix. I wrote down the recipe and how many doughnuts it yielded. That way, she can figure out her WW’s points. Then I left the doughnuts on her porch next to her paper.

Gigi, what about the doughnut holes? Ah …the doughnut holes. My friend and I ate them with hot chocolate this morning.