You Can Make Your Own Donuts (Without A Deep Fryer)

Homemade Donut Recipe

April 29, 2013   45 Comments

Snack Girl has a donut problem. She can tell you within a five mile radius where all the delicious donuts can be purchased.

In fact, Saveur rated a cider donut (about two miles from my door) as the NINTH best donut in America. Yikes!

When I saw the donut pan below on another food blog, I was excited. Moi? I could bake my own donuts? Could it be as good as a deep fried donut?

I told a few friends about my idea and everyone thought I was nuts. But, I had to try because of the awful nutritional facts for donuts. For example - Little Debbie powdered sugar cake donut:

290 calories, 13.0 g fat, 2.5 g saturated fat, 39.0 g carbohydrates, 18.0 g sugar, 5.0 g protein, 1.0 g fiber, 400 mg sodium, 8 Points+

That is just one!!! The sodium here is what I wasn’t expecting. Why is it 400 mg? That seems out of control for a sweet food.

I drove to Bed, Bath, and Beyond and bought the donut pan below for $9.99 for my experiment. Then I fooled around with the recipe adding white whole wheat flour and reducing the sugar and salt.

This is what they looked like out of the oven:

I gotta tell you, these were good. Part of the reason is that they are warm out of the oven when you eat them. Yum! They are fluffy, not too sweet, and have a nice cake texture.

This recipe is the base recipe for other additions (such as blueberries or cocoa powder). If you guys like these, I can keep working on new flavors.

Would you try to make your own donuts?

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Cake Donut Recipe

Makes 6 donuts

1 cup white whole wheat flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1 egg
1 tablespoon butter, melted
confectioner’s sugar (optional)

Preheat the oven to 425 F. Spray a donut pan with non-stick spray.

Mix together the flour, sugar, baking powder, cinnamon and salt in a medium sized bowl. Add the buttermilk, egg, and butter and mix until well blended.

Spoon into donut pan and fill wells until 2/3 full. Bake for 7-9 minutes until top of doughnut springs back from your touch. Allow to cool for 4-5 minutes before removing from pan.

In a ziploc bag, add about 1/4 cup confectioner’s sugar. Add donut and shake until coated (repeat). Serve warm or store in a sealed container for later.

136 calories, 3.2 g fat, 1.6 g saturated fat, 23.8 g carbohydrates, 10.0 g sugar, 4.3 g protein, 2.1 g fiber, 143 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Wilton Nonstick 6-Cavity Donut Pan

$9.99   $10.99

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First 20 Comments: [ see all 45 ]

Yes..what about gluten & wheat free recipes ... Please

on April 29, 2013

That's quite a difference in calories and macros! Thanks for the recipe

on April 29, 2013

I have so many donut pans of round and heart shape, yet I haven't made donuts in months and I mean months. Thanks for reminding me and thank you for the recipe!! Going to give it a try!

on April 29, 2013

I've shared (both the recipes and the goodies) 3 different recipes at my WW meetings. They were thrilled to know they could still eat donuts!

on April 29, 2013

They look lovely! Have to practice mindful eating though to make sure I don't eat them all straight out of the oven!

on April 29, 2013

Was I reading into this too much or was snack girl really excited about this post? Think I might have to try this. Thanks for sharing.

on April 29, 2013

I AM excited. We made donuts all weekend, I am happy to say. We added blueberries in small amounts and they were quite good. As for gluten-free - maybe GF girl has an option? I am not talented in baking - every once in a while I get something right. Thanks for your comments!!

on April 29, 2013

I am also interested in a gluten-free option. I've had a lot of luck with this GF flour blend recipe, and I'm wondering if it would work for these doughnuts.

Makes 4 cups:
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
(I also add some xanthan gum to some recipes, and the amount of XG varies depending on the recipe. the XG bag usually has guidelines written on the back.) Precise measuring is very important for GF baking. You need to pour the flours into the measuring cup instead of scooping. When you scoop, you can get up to 20% more flour than when you pour. It can mess up a recipe. GF recipes are very tricky this way.

All of these ingredients are pretty inexpensive, and I think that the cost of making this flour blend is on par with buying regular wheat flour. I keep it in an airtight Tupperware container in my pantry, and it stays good for a long time. I buy my ingredients for this at Ocean State Job Lot, btw. Very cheap.

on April 29, 2013

Those look great! I really need to get a donut maker. They truly are the best Sunday morning breakfast!

on April 29, 2013

I can't wait to try these! I haven't had a donut in 6 months! Also, I bought the Healthy Bread in 5 book that you mentioned and am in love with making great healthy artisian style bread.

on April 29, 2013

I'd love to see some more donut variations. I can follow a recipe but not very adventurous. Thanks Snack Girl - I love your blog!

on April 29, 2013

Your timing is perfection! I am having a coffee-themed party this weekend and was thinking of buying some locally made donuts. I think it would be WAY more fun to make my own though. Thank you! I'm wondering if adding cocoa powder to some of them would work to make chocolate donuts...hmmmm....

on April 29, 2013

Snack Girl- I too have a love for donuts! While my friends drool over cupcakes, I admire the box of donuts next to them. I just discovered a place in Chicago, not far from my house, called Dazed and Infused. This place should be illegal! They even have a maple/bacon donut! Yikes.
Thanks so much for this post. I'm definitely going to have to give it a try!

on April 29, 2013

How about low carb options, ones that use ground flax seed?

on April 29, 2013

Thanks for this! I tried one from Epicurious and they were not tasty. Looking forward to trying!

on April 29, 2013

There are gluten-free donut recipes on www.edibleperspective.com.

on April 29, 2013

@Irene - See Laura's comment.

@Laura - you beat me! I was going to recommend Edible Perspective as well. :-) Love her site - and she has a new GF donut cookbook coming out soon - yay!

on April 29, 2013

I love my donut pan. For those of you who were looking for a gluten-free recipe, I have a recipe for gluten-free, vegan apple cider donuts on my website. They are so good! http://welcomingkitchen.blogspot.com/2009/11/not-just-any-allergen-and-gluten-free.html

on April 29, 2013

What about the electric donut makers out there now, would they work the same?

on April 29, 2013

I would love to try this recipe but I never have buttermilk on hand - any suggestions on what I can substitute for the buttermilk?

on April 29, 2013

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