Sunday, July 18, 2010
Baked Doughnuts with Peach Honey Glaze
My passion for healthy baking lead to me to do the unthinkable - baking the doughnuts.Thankfully I wasn't the first one to be thinking of doughnuts with a healthier profile.There were quite a few recipes available on searching,Heidi's stood out on the top,I follow her method closely,although the ingredients vary a little.
Among the changes to the original recipe,I mixed in some whole wheat pastry(gotta have the fiber).Then the fat had to be in moderation too ,so combining butter and oil eased the fat calories furthermore.
The fresh fruit and honey glaze makes all the difference,without the glaze these wouldn't be as attractive and appetizing.Choose an intensely fruity glaze to add that essential layer of flavor.
The only downside,these not as moist as deep fried so cannot be stored for weeks,best if consumed the same day,or in a day or two.If that doesn't seem possible ,bake them in smaller batches instead.
Recipe: Baked Donuts with Peach Honey Glaze.
Makes a dozen large donuts
2 1/2 cup all purpose flour
2 cups whole wheat pastry flour
1 1/4 cups reduced fat milk(can also use almond or soy milk),divided
1 packet(2 teaspoon) active dry yeast
2 tablespoon olive oil
2 tablespoon organic butter or virgin pressed coconut oil,melted
1/2 cup brown sugar
2 organic eggs
1/8 teaspoon salt
For the peach honey glaze
4 ripe peaches,cored and chopped
1/2 cup Pure Organic honey
2 tablespoon Organic butter or virgin pressed coconut oil
Warm about a cup of milk in the microwave for 20-25 seconds(warm to touch ,about 100F).Stir in the yeast and sugar,let get frosty,takes 10 minutes.
Beat the eggs in a bowl,whisk in rest of the milk ,butter and olive oil.In a large mixing bowl,combine flour,eggs and yeast mixture,until dough comes together smooth and supple,add more flour if needed.Cover the bowl and set in warm corner,let rise until double in size,about 1-2 hours.
Punch the air out of the dough,transfer on a lightly floured work surface.Divide in to about 4 portions.Roll out each portion about 1/2 inch thick,cut out circles using a 3 inch cookie cutter.To make the hole in the center use a smaller cutter.Make the center hole is big enough or might shut close when proofing.Finish cutting out the doughnuts from the rest of the dough.Lay them on a baking sheet,cover with kitchen towel and let rise(proof) for another 30 minutes.
Preheat oven to 375F.Bake the doughnuts until bottoms are lightly brown,about 10-12 minutes.Cool on rack before glazing.
Prepare the glaze,by melting the butter or coconut oil in a large saucepan,add the peaches and cook until soft,about 5-6 minutes.Stir in the honey towards the end.Blend in a food processor until smooth.
Dip both sides of the baked douts in the warm glaze.Serve immediately.Could be refrigerated in air tight container for a day or two,but tastes best the same day.
The holey temptation without the guilt - these are half the calories than there deep fried overly sweet counterparts,a reason enough to wholly enjoy them.
The doughnuts are now a part of Yeast Spotting.