Fall means baking! I love summer (salads, garden veggies, tomatoes, sunshine), but fall is my favorite season because I get to start baking again. Turning on the stove in the summer is something I am loathe to do, so come fall, it is baking time!
Using my trusty donut pan, I used this very easy recipe—with modifications (used olive oil and regular dairy). You can really dress these up with just about anything. Get creative! Our toppings included:
- melted chocolate mixed with a bit of bourbon and topped with chopped dried figs
- apple butter with homemade granola sprinkled on top
- cinnamon & sugar
Happy new year’s everyone! We’re still trying to decide which way we want the site to skew and are working on the new layout, so bear with us as we try and sort it all out. I know a lot of people who have vowed to eat better in the new year, and while donuts might not exactly be on their plate – these donuts could be! Made from whole wheat pastry flour, ground flax-seeds and a minimum of amount of sugar, these are a great treat and probably not too bad for breakfast either. It also helps that they’re baked, not fried. I got a doughnut tin for Christmas and CANNOT wait to start concocting some ideas. The six doughnut option allows for a lot of mini experimentation. I topped the basic dough recipe with a mixture of apple cider syrup (graciously given by Phil, who found it in his stocking) that I blended with some confectioners sugar to make it thicker. Two other donuts were filled with peach preserves and then topped with some of the preserves and toasted almonds.
Basic Doughnut Dough
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon ground flax seeds
- 1/2 cup light brown sugar
- 1/2 cup light buttermilk or milk mixed with vinegar to sour
- 1 egg
- 1 tsp vanilla
- 2 tablespoons butter, melted
- Preheat oven to 325F and grease your doughnut tin.
- Whisk all of the dry ingredients together in a large bowl.
- Mix all of the other ingredients in a large measuring cup or a smaller bowl.
- Make a well in the dry ingredients, pour in the wet and stir until combined.
- Pour into a big ziplock baggie, snip the end off and pipe into your donut tins – about 2/3 full.
- Bake for about 12-14 minutes, until the tops of the donuts are golden and spring back when you touch them.
- Top with whatever you want while they’re warm – turbinado sugar and cinnamon, powder sugar, preserves, a sugar/water glaze with sprinkles – fool around, the options are endless!
- Let cool and then store in an airtight container and eat.