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Cinnamon Doughnuts |
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Serves: 18 Print this RecipeThese tasty morsels require a mini-doughnut pan (available at kitchen supply stores) and a little ingenuity. They illustrate a helpful principle when cutting carbohydrates: make the most of just a little sugar. Here, the doughnuts are only lightly sweetened, but a thin glaze and a sprinkle of crunchy cinnamon sugar on top gives maximum sweetness impact. 1 1/2 cups all-purpose flour 2 teaspoons baking powder 2 tablespoons cinnamon 1/4 teaspoon salt 1/8 teaspoon nutmeg 1 tablespoon unsalted butter 1/2 cup low-fat milk (1%) 1/3 cup granulated sugar 1 egg 1 tablespoon canola oil 1 teaspoon vanilla extract Glaze 2 tablespoons granulated sugar 1/2 teaspoon cinnamon 1/4 cup powdered sugar 1 1/2-2 teaspoons hot water 1. Preheat the oven to 350°F. Spray a mini-doughnut pan with nonstick cooking spray. 2. Sift together the flour, baking powder, cinnamon, salt, and nutmeg onto a sheet of wax paper. 3. In a medium saucepan over low heat, melt the butter and continue cooking, stirring gently, until golden brown and fragrant, 3-4 minutes (do not allow to burn). Remove from the heat and whisk in the milk, sugar, egg, oil, and vanilla until smooth, 1 minute. Gradually add the flour mixture, beating until well blended. 4. Spoon the dough into a large pastry bag fitted with a 1/4-inch tip. Pipe 1/3 of the dough into the molds of the prepared pan, filling them about 2/3 full. Bake until springy to the touch, about 7-10 minutes. Set on a rack to cool slightly. Repeat with the remaining dough. 5. Meanwhile, prepare the glaze: in a small bowl, combine the granulated sugar and cinnamon; set aside. 6. In another small bowl, combine the powdered sugar with 1 1/2 tsp of the hot water, adding a little more water as needed, until you have a thin glaze. Brush a thin layer of glaze onto the top of each still-warm doughnut; sprinkle each immediately with a little of the cinnamon-sugar mixture. Serve warm. If you don’t have a pastry bag, use a zippered plastic bag and cut off a bottom corner equal to 1/4 inch. EXCHANGES Carbohydrate 1 NUTRITION FACTS Calories 83(Calories from Fat 17) Total Fat 2 g Saturated Fat 1 g Cholesterol 14 mg Sodium 80 mg Carbohydrate 15 g Dietary Fiber 0 g Sugars 7 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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