Light and airy, yeast-raised doughnuts were a favorite growing up, especially glazed ones with sprinkles. As an adult I became more partial to cake doughnuts. The sturdier construction ensured it stood up well to a few dunks in a mug of coffee. The problem, though, is those calories were much easier to burn as a kid than as a busy mother of two—chasing after a toddler is workout of another kind.
Recently I found an easy solution to marry all my cravings into one perfect doughnut—light enough to defy gravity, but enough heft to stand up to a dunk or two, and with a lot less calories than traditional fried doughnuts. Baked doughnuts are not only a healthier alternative to satisfy cravings, they’re also ready in less than 10 minutes—just the amount of time you need to get a hot cup of coffee brewing.
Lemon Buttermilk Doughnuts
1 cup (4.65 ounces/132 grams) whole wheat pastry flour
1/4 cup (2 ounces/56 grams) natural cane sugar
1 teaspoon (5 grams) baking powder
1/8 teaspoon (1 gram) baking soda
¼ teaspoon (2 grams) sea salt
Freshly squeezed juice and grated zest of 1 lemon
Scant 1/2 cup (110 ml) buttermilk, well-shaken
1 large (50 grams) egg
1 tablespoon (14 grams) butter, melted
Confectioners’ sugar, optional
- Preheat oven to 425ºF. Coat one 6-doughnut nonstick baking pan with cooking spray; set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.
- In a measuring cup, use a fork to beat the lemon juice, buttermilk, egg and melted butter until well blended. Pour over the flour mixture and use a wooden spoon to stir together until just combined. Evenly spoon into the prepared doughnut pan and bake for 8 to 9 minutes, until doughnuts are golden and spring back when touched.
- Remove from oven and let cool for 2 minutes in the pan, then transfer to a wire rack to cool completely. Use a small strainer to sift Confectioners’ sugar over tops before serving, if desired.