Real Chocolate Doughnuts!!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the doughnut batter:2 tablespoons plus 1/2 cup granulated sugar, divided 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder, preferably Dutch-process 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large egg whites 1/2 cup packed light brown sugar 3/4 cup lowfat kefir (kefir is cultured milk, you can use yogurt, buttermilk or 'sour milk' instead)1/4 cup canola oil 1 teaspoon vanilla extract For the glaze:1 1/4 cups confectioners' sugar 1 teaspoon vanilla extract Approximately 1 tablespoon hot water
Makes 12 doughnuts (1 doughnut per serving)
To make batter & bake doughnuts:
Preheat oven to 400°F.
Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. (If you only have one pan, bake the recipe in 2 batches.)
Sprinkle molds with 2 tablespoons granulated sugar.
Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Whisk egg whites in another bowl until frothy.
Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth.
Add kefir, oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.
Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon.
Bake until the tops spring back when touched lightly, 8 to 10 minutes.
Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
To make glaze:
Whisk confectioners’ sugar, vanilla and enough enough hot water to make a smooth, thick glaze. Be careful not to use too much water!
Add spices to glaze if desired. (I like cinammon and cayenne pepper.)
When the doughnuts are completely cool, dip them face down in the glaze and set them, fluted-side up, on a wire rack over wax paper.
Dip in sprinkles if desired. Let stand until glaze has set.
Number of Servings: 12
Recipe submitted by SparkPeople user SILLY_ILLY.
To make batter & bake doughnuts:
Preheat oven to 400°F.
Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. (If you only have one pan, bake the recipe in 2 batches.)
Sprinkle molds with 2 tablespoons granulated sugar.
Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Whisk egg whites in another bowl until frothy.
Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth.
Add kefir, oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.
Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon.
Bake until the tops spring back when touched lightly, 8 to 10 minutes.
Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
To make glaze:
Whisk confectioners’ sugar, vanilla and enough enough hot water to make a smooth, thick glaze. Be careful not to use too much water!
Add spices to glaze if desired. (I like cinammon and cayenne pepper.)
When the doughnuts are completely cool, dip them face down in the glaze and set them, fluted-side up, on a wire rack over wax paper.
Dip in sprinkles if desired. Let stand until glaze has set.
Number of Servings: 12
Recipe submitted by SparkPeople user SILLY_ILLY.
Nutritional Info Amount Per Serving
- Calories: 227.6
- Total Fat: 5.2 g
- Cholesterol: 0.6 mg
- Sodium: 135.8 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 1.3 g
- Protein: 4.2 g