Sometimes I try a recipe without thinking it through. Take these doughnuts, for instance. Was making homemade doughnuts even on my radar? No. Not even close. In fact, I had recently stumbled upon several food blogs that featured doughnuts and I whizzed right past them. No real interest.
Fast forward to today. There’s me, wandering the baking aisle of Michael’s Craft Store, coupon in hand. 50% off one baking item. Now, I wasn’t truly in the need of a new gadget, but I do love me a good coupon! I spied a doughnut pan by Wilton and thought, wow, I’d be a rock star to my children if I started making doughnuts at home (because it’s all about the children!)
Now, why did I start this whole conversation with the statement that I didn’t think things through? Because in my quest to indulge my children with yet another delicious homemade goodie, I forgot that I LOVE doughnuts! Just ask my mom or my sister about my obsession with the devil dog. 🙂
Long story short, they are super easy to make and only take 8-9 minutes in the oven. The nutmeg in the batter makes them taste like an old-fashioned doughnut. Yum! Luckily my kids liked them as much as I did and they were gone in a jiffy, so I didn’t have to worry about what to do with the left-overs.
And looking at the bright side, they are only 4 Weight Watcher PointsPlus each (without glaze, 6 with)! So if you do have a craving for a doughnut, they are a better option than the ones in the glass case.
Baked Cake Doughnuts
- 2 cups cake flour, sifted
- 3/4 cup sugar
- 2 tsp. baking powder
- 1/4 tsp ground nutmeg
- 1 tsp. salt
- 3/4 cup buttermilk
- 2 eggs
- 2 Tbsp. butter, melted
Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and melted butter. Stir just until combined. Fill each doughnut cup 2/3 full.
Bake 8-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish doughnuts with desired toppings (glazes, powdered sugar, cinnamon sugar). Makes 12.
Recipe from Wilton.
Using the Weight Watcher’s Recipe Builder, each doughnut (without toppings) has 4 PointsPlus.
- 4 Tbsp. unsalted butter
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- pinch of salt
- 1/2-3/4 cup confectioner’s sugar
In a saucepan over medium heat, stir together butter, brown sugar, heavy cream, and salt. Bring to a rolling bowl, stir constantly. Boil for one minutes. Remove from heat and let cool 5 minutes. Stir in sifted confectioner’s sugar until you get a thick consistency (somewhere between 1/2 and 3/4 cup). Stir well to remove any lumps. Dip tops of doughnuts into the glaze and place on cookie sheet to set.
Using the Weight Watcher’s Recipe Builder, I calculated that it would add 2 PointsPlus to each doughnut (using 1/2 cup powdered sugar). You would still have some glaze left over.