Surprising Baked Buttermilk Donuts
Most folks hear donuts and they immediately think they are bad for you. Truthfully, most donuts
are not healthy, but this recipe is tasty, easy, and healthier than most. The kids like to sprinkle
the donut holes with cinnamon-sugar for an additional treat.
Cook’s Note: When baking donuts, it’s easier when you use a donut pan; however, you can use
a donut cutter.
½ cup warm buttermilk (not hot because it would kill the yeast)
½ cup warm whole milk (not hot)
1 package active yeast
2 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
1 teaspoon hemp seed powder (use your coffee grinder)
1 teaspoon baking powder (recipe page 158)
¼ teaspoon sea salt
1 cup pure cane sugar
1½ teaspoons freshly ground nutmeg
1½ teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 cup honey
¾ cup confectioners’ sugar
Preheat oven to 425°F and coat donut pan with an organic cooking spray.
In a bowl, combine warm buttermilk and milk with yeast. Let sit for about 5 minutes.
In a large bowl, combine flours, hemp seed powder, baking powder, salt, sugar, nutmeg, and
cinnamon. Add this mixture to the milk mixture and stir together.
In a separate bowl, combine eggs, butter, vanilla, and honey. Add to the flour-yeast mixture and
whisk together well.
Spoon batter into donut pan, filling each ring ²/³ full. Donuts will rise during baking. Bake in the
middle of the oven for about 8–10 minutes, until golden on bottom. You can also bake the donut
holes on a separate sheet pan at the same time, until golden brown.
Top the donuts with a light dusting of confectioners’ sugar and serve warm. If you make the donut
holes as well, coat baked holes with melted butter and dust with cinnamon-sugar (1 part cinnamon
to 1 part sugar).
Makes 10–12 donuts
Don't forget to leave a comment in the comment box so that you will be entered in the drawing!