It’s a Saturday morning. It’s 6:15 a.m. Rice Kernel is up and ready to roll. He’s not quite hungry and not in the mood for anything usual – oatmeal, PB&J, cheese, or yogurt. “How about donuts?” I suggest. “Like Curious George,” says Rice Kernel, alluding to the children’s book story where the little monkey ordered 100 dozen donuts. “Yeah,” I say. Except ours are baked and whole grain and George’s are deep fried and light, I think to myself.
Now I love donuts. Old fashioned glazed and boston cream are my favorite. I can’t even count the number I consumed in the year after Rice Kernel was born. I can, rather unashamedly, tell you that I used to wake up at 2 or 4 a.m. to nurse the little one and, yes, have a donut while nursing (or pumping). I did it for months. Ten months, to be exact. No, I didn’t continue for that duration because I wanted to justify the donut habit. Nor was FHE such an SOB that he wouldn’t wake to feed Rice Kernel. Let’s just say Rice Kernel never took a bottle and, by the time he slept through the night, my daytime voracious eater left me in an uncomfortable state at night: engorged. TMI, I know.
These baked donuts aren’t bad; they aren’t great. It’s basically a healthy cake batter slathered with some sweetened cream cheese, in this case, or dusted with powdered sugar / cinnamon sugar, if that’s your preference. A cute (and quick) package for a curious 3 1/2-year-old on a lazy Saturday morning.
Basic Whole Grain Baked Donuts, from Eat Good 4 Life
yields 9 donuts
2 cups whole wheat pastry flour
1/2 cup sugar (increase to 3/4 for a sweeter donut)
1 teaspoon baking powder
1 cup low-fat milk (increase 1/4-1/2 cup for a lighter batter)
2 tablespoons olive oil
1 teaspoon vanilla
1 pinch cinnamon
1 pinch nutmeg
1 cup confectioners’ sugar
2 tablespoons low-fat milk
1/4 cup slivered almond
10 ounces dark chocolate chips, melted
1 stick butter, melted
1 cup superfine sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together
Lightened Cream Cheese Frosting
4 oz reduced fat or regular cream cheese
3/4 cup powdered sugar
1 tsp lemon zest or vanilla extract, optional
Using a hand mixer, combine all ingredients until smooth and light.
- Preheat oven to 325°F.
- Spray donut pan with cooking oil. In a bowl, wisk eggs, sugar, vanilla, oil, nutmeg and cinnamon.
- Add flour, and baking powder. Wisk until combined. Fill each donut hole 2/3 full.
Bake for 12-15 minutes. Cool for about 5 minutes and remove from pan to a wire rack and cool completely.
- Top with glazes / sugars. Sprinkles or chopped nuts, optional. Set on parchment to dry.