DASH Diet : Breakfasts - Baked Doughnuts (part 1) - Baked Doughnuts

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Baked Doughnuts

The recipe below yields a dozen delicious cinnamon-sugar doughnuts. Skip the last step in the recipe to serve them plain. Doughnuts are also great glazed, frosted, or dusted with powdered sugar.

INGREDIENTS | YIELDS 1 DOZEN

2 cups white whole-wheat flour

2⁄3 cup sugar

1 tablespoon sodium-free baking powder

1 teaspoon ground cinnamon

1 cup low-fat milk

1 teaspoon pure vanilla extract

2 egg whites

2 tablespoons sugar

34 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Doughnut Pans

Doughnuts pans, like muffins tins, are metal trays with special circular cutouts for batter. In the case of a doughnut pan, however, the rounds are wide and shallow, with a small tubular protrusion in the center for the doughnut hole. Doughnut pans are inexpensive and will last for years if gently hand washed. Select a pan with a nonstick coating to minimize the need for added oil. Doughnut pans are sold at kitchen stores, big box retailers, and other locations.

  1. Preheat oven to 425°F. Lightly spray a doughnut pan with oil and set aside.

  2. Measure the flour, sugar, baking powder, and cinnamon into a mixing bowl and whisk to combine.

  3. Add the milk, vanilla, and egg whites and beat well.

  4. Spoon batter into doughnut pan, filling about 2⁄3 full.

  5. Place pan on middle rack in oven and bake for 10 minutes. Remove pan from oven and let rest a few minutes before gently removing doughnuts from pan.

  6. Measure the sugar and cinnamon into a small bowl and mix to combine. Dip doughnuts quickly in melted butter and sprinkle with cinnamon-sugar mixture.

  7. Serve immediately or place on wire rack to cool.

Per Serving (1 doughnut) | Calories: 147 | Fat: 2 g | Protein: 4 g | Sodium: 19 mg | Fiber: 2 g | Carbohydrates: 28 g | Sugar: 14 g

 
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