Doughnut Recipe?

[ermadine]

I just inherited an old doughnut maker, and it has been a big hit with the kids. We have tried alot of the diferent recipes included with it, along with a few inventions of my own, but what I am really interested in is a recipe that would have a healthy twist to it that the kids would love. Any ideas?

[Paladar]

Try this:

Healthy Donuts that'll fool your kids

1 cup bran buds or granola
1/2 cup raisins
1/2 cup milk
1/4 cup orange juice
1 egg
1/4 cup oil
1/2 cup brown sugar
1 tbsp baking powder
3/4 cup flour
1/2 tsp cinnamon

Soak ceral and raisins in milk and orange juice for 15 minutes. Stir in egg, oil, and brown sugar. Mix together dry ingredients and add them to batter mixture.

Bake in preheated donut cooker for 5 minutes, remove and top with vanilla glaze and toasted coconut. Makes 15 donuts.

Coconut can be toasted in a 350 degree oven. Place amount desired in a flat pan and stir every 10 minutes until toasted. Can be stored in a plastic bag in the freezer.

[Gooseberry]

Is a doughnut maker a machine to punch doughnut shapes out of dough? Or is it like a deep fryer?

I make doughnut-flavoured muffins from "The Muffin Bible" (yes, I know - the name makes my boyfriend giggle, too). These are baked like usual muffins, not deep-fried, but taste just like doughnuts. Which certainly beats deepfrying in the health department! Let me know if you'd like me to paraphrase the recipe, although I'm not sure how you'd use a doughnut maker with these...

[ermadine]

It is a plug in device, kinda like a waffle maker, or one of those old hamburger makers. Anyways, it has two parts, the lid and the base, and they have the classic donut shape well in them, complete with the center doo hicky to make the hole. You don't put any grease in it at all - as a matter of fact all I had to do was season it before the first time I used it. Just pour in enough batter to fill the bottom well, hook on the top and click it close. Then in 5 min take them out with a fork.

I have already used the recipes that came with it, but of course it is from the 70's, so there weren't really any nutritious varietys. I also used cake batter and blueberry muffin batter in it as well and it worked great! But I want to try and get away from that type and come up with some healthier options that I hope the kids will eat. Oh, and I don't have to heat the oven either! Which is great in the summer time!!!

It sounds like I could use that recipee, but I wonder if it would be any healthier than the others since I am already not deep frying. I am planning on giving the other one ago!

[JasmineG]

I would love the doughnut muffin recipe!

[Gooseberry]

Here is the recipe, from "The Muffin Bible". I have paraphrased the method.

1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup neutral oil (I use grapeseed)
3/4 cup white sugar
1 egg
3/4 cup milk
raspberry jam (optional)

topping:
1/2 cup melted butter*
3/4 cup sugar*
1 tsp ground cinnamon

*I find these quantities double of what is actually needed.

Mix together flour, baking powder, cinnamon, nutmeg and salt. In another bowl, whip sugar and oil until creamy, beat in egg, and then milk. Add this mixture to the flour mixture, stirring to combine (do not overstir). Place mixture in greased muffin tin (or doughnut maker!). If you want a jam doughnut variation, half fill the muffin tin, and place a 1/2tsp of jam in each, and top up with more batter. bake at 190C (375F) for 20 minutes. While the muffins are still warm, brush their tops with melted butter, and sprinkle over the cinnamon sugar.

Don't skip the butter brushing part - it's what really makes these taste like doughnuts. The nice thing about brushing it on is you can control how much you use. Most muffins need just a splash.