Do you spell sugary, round breakfast treats as “donuts” or “doughnuts”? I could go either way, but I prefer donuts. I grew up in the Mid-Atlantic area, and Dunkin Donuts franchises were everywhere. I guess I got used to seeing this spelling so that is what I’m going with.
I had seen donut recipes popping up everywhere in my Google Reader. Many of the blogs that I followed featured beautiful photographs of this light and airy breakfast treat. I debated heavily whether or not to buy a donut pan and decided against it… until recently. One evening, I was strolling Home Goods to look for some mirrors and wall decorations for the new house. I was pushing our dear Addison in the shopping cart when I noticed her grabbing something. She had grabbed the donut pan (that’s my girl!!). Of course I had to have it. And it was only $8.
For the rest of the night, Addison kept saying that she wanted donuts. “Addie want the donut! Addie want the donut!” I was able to wrestle the donut pan away and distract her while I thought about what recipe to try first. I eventually ended up on Prevention RD and knew that this baked buttermilk donut would be a great first recipe to make. We rarely eat donuts in our house (except for the one or two a year that we get at the local farmer’s market on Saturday mornings), so I wanted my first foray into donut making to be a bit healthier. Nicole at Prevention RD is a registered dietician, so I knew that her recipe would be healthier than most.
These were phenomenal! I had a bite a few minutes after decorating them, and I liked the tang from the buttermilk and lemon glaze. The texture was very cake-like, and I felt good that the donuts weren’t fried. Now that I have a donut pan, I think I’ll be making various donut flavors in the near future! (P.S. Addison loved the donuts.)
Baked buttermilk donuts with lemon glaze
- Nonstick cooking spray
- 2 cups whole wheat pastry flour
- 1/4 cup granulatedsugar
- 1 and 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- 2 large eggs
- 3 Tablespoons honey
- 1 Tablespoon canola oil
- 1 Tablespoon vanilla extract
- 3/4 cup powdered sugar
- d 1 and 1/4 to 1 and 1/2 Tablespoons freshly squeezed lemon juice
- Preheat oven to 425 degrees F. Generously spray the donut pan with the nonstick cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, nutmeg and salt.
- In a separate bowl, whisk the buttermilk, eggs, honey, oil and vanilla together. Slowly add the buttermilk mixture into flour mixture and whisk until just combined.
- Spoon or pipe the batter into the donut pan until it is about half full. Bake for 7-8 minutes and let the donuts cool in the pan for a few minutes before turning them out onto a cooling rack.
- To make the glaze, combine the powdered sugar and lemon juice in a small bowl. Dip one side of the doughnuts into the glaze and enjoy.