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Ingredients
- 1 cup Unbleached Pastry flour or 7/8 cup Unbleached All-Purpose Flour (4 ounces by weight)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons dried buttermilk powder
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons water
- For Chocolate donuts
- Substitute a 1/4 cup of cocoa powder for a 1/4 cup of the flour
- Icing
- 1 cup (4 ounces) confectioners’ sugar
- 4 teaspoons milk
- 4 teaspoons light corn syrup
Details
Preparation
Step 1
1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.
Icing: Place confectioner's sugar in a bowl add milk and corn syrup stirring to blend until you can drizzle it adding more milk if needed
If coloring different shades Put 1/4 cup confectioners’ sugar into each of four tiny bowls or condiment cups. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir till you’ve made an icing you can drizzle, adding more milk if necessary.
If Desired: Tint the icing in each bowl a different color: pink, yellow, green, and blue. If you’re using strong gel or paste food colors, mix 1 drop with a teaspoon of milk, then dribble it into the uncolored frosting by the 1/4 teaspoonful, till icing is the shade you want.
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