Welcome to the first Sweet and Savory Saturday here at the Health And Food Forum’s Blog (HFF). Starting today, every Saturday will be designated as “Sweet and Savory Saturday.” On Sweet and Savory Saturdays, the HFF’s Blog will post healthy recipes for you and your family to try. Recipes will run the gamut including zesty side dishes, savory entrees, and sweet desserts. They will include healthier versions of “comfort” foods, as well as, recipes using unique ingredients that you might not otherwise have tried. The recipe of choice for today’s inaugural Sweet and Savory Saturday is Baked Doughnuts.
I must admit that I have a weakness for baked goods. Over the years, I have tested and retested ways to lower the fat content of my favorite ones. In 2008, I ventured to give the doughnut a health makeover. I lowered the fat content by replacing butter with nonfat greek-style yogurt and low-fat dried buttermilk powder. Instead of using whole eggs, I used dried egg whites. I also replaced whole milk with skim milk. Furthermore, rather than frying the doughnuts, I used a doughnut pan “greased” with nonstick cooking spray and then baked them in the oven.
I chose to use dried versions of buttermilk, egg whites, and vanilla because I wanted to make a mix that could be prepared ahead of time and stored in the pantry until use. If you choose to use the wet versions of these ingredients, you will need to reduce the amount of skim milk accordingly. Below you will find the recipe, as well as, pictures documenting my results from my doughnut makeover endeavor in 2008.
1 cup unbleached bread flour*
1 cup stone ground barley flour
1/4 cup tapioca flour
1/4 cup potato starch
1 TBS of dried egg whites*
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. cream of tartar
1 TBS vanilla powder*
1/2 TBS ground cinnamon
1/4 tsp. nutmeg
3/4 cup turbinado sugar (evaporated cane sugar)
6 ounces of plain or vanilla flavored nonfat greek-style yogurt
1 3/4 cups skim milk
Preheat oven to 375 degrees Fahrenheit. Spray doughnut pans* with nonstick cooking spray and set aside. Combine first 11 ingredients in a bowl and set aside. Blend yogurt and sugar with mixer at low speed. Next, while blending at medium speed, alternate adding the dry ingredients and skim milk to the yogurt-sugar mixture. When all ingredients are combined, let the mixture “rest” at room temperature for 15-20 minutes. The batter consistency will be similar to pancake batter without lumps. Fill the wells of the doughnut pans 2/3 full with the doughnut batter. Bake on the middle rack in the oven for 9 minutes or until tops of doughnuts are “springy” to the touch. Cool on baking rack. Serve or store in an airtight container. When storing baked doughnuts in the refrigerator, heat in the microwave for about 10-12 seconds prior to serving.
*These items were purchased online from King Arthur Flour.
Try this recipe and come back for a visit to let us know how it turns out! Do you have a recipe you would like to share? Contact us and your recipe maybe featured on the next Sweet and Savory Saturday!