Weight Watchers Friendly
If truth be known, I’m more of a savoury person and I always gravitate to the sausage rolls and cheese straws on a buffet, but, I love a sweet treat now and then, and as an avid baker, cakes regularly make their way to our table! When it comes to doughnuts however, I am a bit of a snob, as they HAVE to be freshly fried with a crisp exterior, and I’m not a fan of a leading American company, as I find their doughnuts (donuts) frankly too soggy and soft to dunk! As well as that soggy bottom (and sides) issue, I’m also not a huge fan of deep-fried pastries, UNLESS they are fried in clean vegetable oil and again, are still crisp and hot……it must be years of disappointment at fairs and fetes, where you can smell the rancid oil a mile away. Today’s recipe for Guilt-Free Baked Doughnuts (Donuts)Three Ways! is my way of creating a tasty doughnut at home, with no deep-frying and with fewer calories than usual…..and, I have to admit that I am very pleased with this recipe, which resulted in light, airy and fluffy doughnuts that tasted surprisingly similar to the deep-fried versions.
They are also not laden in oodles of fat, and the basic recipe calls for only 2 tablespoons of oil which makes them very low-fat too. To suit all tastes in the dessert and doughnut department, I have offered today’s recipe for my baked doughnuts (donuts) with three different ways of serving them: with cinnamon sugar, which is a personal favourite of mine; vanilla glazed doughnuts with a sprinkling of Demerara sugar and a tangy lemon glazed version with some fun “hundreds and thousands” (sprinkles) added for a final flourish. Each cinnamon sugar-coated doughnut is a fabulous “how low can you go” 4 smart points for those of you following the Weight Watchers diet, as calculated on a yield of 16 baked donuts and using their recipe creator calculator, OR 5 smart points for the iced versions, so as you cans see, you CAN still have your cake and eat it whilst dieting!
At this point, I’d just like to say that these doughnuts are NOT yeasted or deep-fried, so they are not the same as those traditional doughnuts; but, they have the taste and texture which is remarkably close to the deep-fried versions, and with a delicious light and fluffy crumb, as I hope the photo above illustrates. I was very impressed with the texture and put this down to the addition of the buttermilk and how it reacts with the self-raising flour and baking powder. If you don’t have a doughnut pan, as I used, then make these in a muffin, bun or friand pan/tin, baking and coating them the same way. If calories aren’t an issue, when made that way, you can add jam, just as I did when I made these Baked Jam Doughnut Muffins, which are a similar concept to today’s recipe, and prove to be one of my most popular recipe posts on Lavender and Lovage.
As well as the special baked doughnut pan I used by Wilton, I’d like to give a non-sponsored shout out for Schwartz Spices, as I used their excellent ground cinnamon and nutmeg in this recipe, as well as Nielsen-Massey Vanilla, which is one of my favourite vanilla extracts to use in baking. For those of you whom are as curious as I am about various global versions of doughnuts, I have added an interesting list below about doughnuts from around the world. That’s it for today, I hope you enjoy this recipe if you make it, and do let me know if you make it via the comments box below too! Have a wonderful day and weekend – do keep popping back as IO share some new travel stories, as well as some new Canadian recipes too! Karen
In South Africa, an Afrikaans variation known as the koeksister is popular.
In Tunisia, traditional pastries similar to doughnuts are yo-yos. They come in different versions both as balls and in shape of doughnuts. They are deep-fried and covered in a honey syrup or a kind of frosting.
A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu – “ox-tongue pastry” due to its tongue-like shape.
In India, an old fashioned sweet called gulgula is made of sweetened flour balls deep fried. It may or may not use a leavening agent. There are a couple of unrelated doughnut shaped food items. A savoury, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut.
The Indonesian, donat kentang is a potato doughnut, a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.
In Austria, doughnut equivalents are called Krapfen. They are especially popular during Carnival season.
In Belgium, the smoutebollen in Dutch, or “croustillons” in French, are similar to the Dutch kind of oliebollen, but they usually do not contain any fruit, except for apple chunks sometimes.
In Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants. They are sold cold and are sometimes filled with jam.
The French beignet, literally “bump”, is the French and New Orleans equivalent of a doughnut.
In some parts of Scotland, ring doughnuts are referred to as doughrings, with the ‘doughnut’ name being reserved exclusively for the nut-shaped variety. Glazed, twisted rope-shaped doughnuts are known as yum-yums. It is also possible to buy fudge doughnuts in certain regions of Scotland. Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate. In Northern Ireland, ring doughnuts are known as ‘gravy rings’, gravy being an archaic term for hot cooking oil.
The Mexican donas are similar to doughnuts, including the name; the dona is a fried-dough pastry-based snack, commonly covered with powdered brown sugar and cinnamon, white sugar or chocolate.