Oh my goodness, these doughnuts are yummy. I never thought I would get to make doughnuts while on a diet but I did and boy am I glad. These aren’t your typical fried doughnuts and they aren’t your typical cake doughnuts either. They are a glorious mix of a light and fluffy doughnut and a blueberry muffin. Plus for 98 calories a doughnut (that’s right I said it) I can eat two for breakfast and not even feel guilty! If you don’t own a doughnut pan that is easily fixed. I ordered mine online for about 15 dollars and the only regret I have is that I didn’t buy two. I love mine! I will say this though. I see a lot of doughnut recipes in my future. (yay!)
p.s. Today is my blogiversary! Thanks for putting up with me for a whole year!
Prep Time: 15 minutes
Cook Time: 10-12 minutes
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
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
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, applesauce 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. ( I found mine took about 10-12 but my oven is old!)
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. (I got 18 out of my batch)
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