Orange Glazed Blueberry Doughnuts

DHalaby73

Orange Glazed Blueberry Doughnuts slightly adapted from Gingerbread Bagels , doughnut recipe adapted from Wilton

2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp kosher salt
1 tsp orange zest
3/4 cup low-fat buttermilk, at room temperature
2 eggs, lightly beaten, at room temperature
2 Tbsp unsweetened applesauce
1 tsp vanilla extract
1/2 cup blueberries, halved

Orange Glaze:
1 1/2 cups powdered sugar
1 Tbsp whole milk
1 Tbsp freshly squeezed orange juice + more to thin out, if desired
1/2 tsp vanilla extract

Directions:

Sift the cake flour, sugar, baking powder and salt into a large bowl. Mix. Add in the orange zest and mix it in.

Pour in the buttermilk and add in the eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully.

Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan. You want to fill each one up 1/2 of the way. Bake the doughnuts at 400 F for 8-9 minutes.

While the doughnuts are baking, make the glaze.

Put the powdered sugar in a large bowl. Add in the orange juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional orange juice or milk, 1/2 teaspoon at a time until desired consistency is reached.

Once the doughnut are done baking, let them cool in the doughnut pan for 4 minutes. Then remove them from the pan.

Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately. Yield: ~21 doughnuts.

Nutrition Information (per doughnut): 98 calories; 0.5 g. fat; 21 mg. cholesterol; 172 mg. sodium; 22 g. carbohydrate; 0.14 g. fiber; 1.9 g. protein (Note: Mr. P insisted on adding nuts to “his” doughnuts – not accounted for in nutrition information.)

Result: Best baked doughnuts to date! I think the key to a light, fluffy doughnut is in using cake flour. I even subbed out all the butter for unsweetened applesauce and halved the glaze recipe. The original recipe also called for glazing the entire doughnut, which I reduced to just one side. We were both impressed with how the blueberry and orange flavors popped and made these packed with fun summer flavor. Enjoy…guiltlessly!

Crystal817

These sound amazing. Now only if I had a donut pan... :laugh:

gooberr4

omg these sound amazing!!!!!!!!!!!!

SergeantSunshine_reused

Yayyy i just bought a doughnut maker

DHalaby73

These sound amazing. Now only if I had a donut pan... :laugh:
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If you go to Bed Bath and Beyond they have them..

SergeantSunshine_reused

I haven't used mine yet - have any other recipes/websites you recommend?

PegasusDeb

Wahoo! I have a donut pan that I have wanted to break in! :-)

Mompanda4

They sound awsome! I am dying to make them once my power comes back on...thanks for sharing.

runs4zen

bumping...mmmm...

DHalaby73

I haven't used mine yet - have any other recipes/websites you recommend?

I just google lowfat donut recipes but here's another one:

Best Baked Doughnuts Ever

Prep Time: 20 mins
Total Time: 35 mins
Yield: 36 doughnuts
About This Recipe

"These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!"

Ingredients
1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
2 eggs
3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup milk
1/2 teaspoon cinnamon
Directions
Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
Add the eggs and mix well.
Sift together flour, baking powder, salt and nutmeg.
Add to the butter and sugar mixture.
Blend in the milk and mix together thoroughly.
Fill greased muffin tins 2/3 full.
Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
Combine remaining 1/2 cup of sugar with the cinnamon.
Melt remaining 6 tablespoons of butter.
While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.


Nutrition Facts
Serving Size: 1 (1272 g)
Servings Per Recipe: 1

Serving Size: 1 (1272 g)
Servings Per Recipe: 1
Amount Per Serving

Calories 124.2
Calories from Fat 51
41%
Total Fat 5.7 g
8%
Saturated Fat 3.5 g
17%
Cholesterol 24.8 mg
8%
Sodium 130.2 mg
5%
Total Carbohydrate 16.8 g
5%
Dietary Fiber 0.3 g
1%
Sugars 8.3 g
33%
Protein 1.7 g
3%

DHalaby73

I want to make a correction I actually google baked donuts with nutritional info

DHalaby73

Here's another one

Baked Cider Doughnuts

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 12

"Easy doughnuts with the flavors of apple and spice. Any day will be great if you start with a breakfast this special."

INGREDIENTS:
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 tablespoon honey
1 cup unsweetened apple juice
concentrate, thawed
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.
3. Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.


Amount Per Serving
Calories: 138
Total Fat: 1.9g
Cholesterol: 38mg
Sodium: 261mg
Total Carbs: 26.1g
Dietary Fiber: 1.6g
Protein: 4.3g

Raihaanah

cool,making donuts without waiting an hr for the dough to rise..THUMBS UP! thnx

joimichele

Bump

magratnj

Oh these all sound so wonderful....