Whole Grain Cake Donuts
Try this Whole Grain Cake Donuts recipe, or contribute your own.
Try this Whole Grain Cake Donuts recipe, or contribute your own.
- Carbohydrate 20.7874235549049 g
- Cholesterol 34.7208888889069 mg
- Fat 13.3724761112098 g
- Fiber 3.22594105991787 g
- Protein 4.941157888448 g
- Saturated Fat 8.22222006671377 g
- Serving Size 1 1 -20 (79g)
- Sodium 121.435022202633 mg
- Sugar 17.5614824949871 g
- Trans Fat 1.0553169555797 g
- Calories 215 calories
Step-by-step
- Mix dry ingredients in a large mixing bowl.
- Stir in eggs, vanilla, milk and melted butter.
- On a floured surface, roll dough to ½ inch thickness.
- Cut with donut cutter, biscuit cutter, or cookie cutters.
- Heat oil in skillet or electric skillet (enough oil to cover the bottom of the skillet about ¼ inch).
- Place donuts into the hot oil to fry for 2-3 minutes on each side.
- Remove from skillet and place on a paper towel lined plate.
- Sprinkle a mixture of sugar and cinnamon, or powdered sugar over the hot donuts.
My Unexpected Baking Adventure: Whole Grain Cake Donuts
As a busy working mom, time is a precious commodity. My days are a whirlwind of meetings, school runs, and grocery shopping. Finding time for baking is usually relegated to the weekends, a luxury I sometimes don't have. But last Saturday, a wave of nostalgia hit me. I remembered my grandmother’s kitchen, filled with the comforting aroma of freshly baked goods. That day I found an old family recipe, hidden amidst a stack of yellowed recipe cards: Whole Grain Cake Donuts. I'd always been wary of whole grain baked goods - I imagined them dense and heavy, a far cry from the light and fluffy donuts I crave. But the lure of tradition, and a bit of free time, overcame my doubts. I decided to give it a try. Little did I know this seemingly simple recipe would transform my weekend.
The kitchen became my sanctuary. The rhythmic mixing of ingredients, the satisfying sizzle of the donuts frying in the oil – it was a meditative process. I carefully followed each step, my grandmother's words echoing in my mind. The initial skepticism about the whole grain flour quickly faded. The donuts turned out beautifully, golden-brown and delightfully chewy, with a subtle, wholesome sweetness. They weren't quite as light as traditional donuts, but they had a satisfying heartiness that I found surprisingly appealing. The cinnamon sugar coating was the perfect touch, adding a delightful warmth and crunch. The whole experience was incredibly rewarding; more than just a tasty treat, it was a connection to my family history, a moment of calm amidst the chaos of everyday life. And the best part? My kids devoured them! Even my picky eater, who usually turns up his nose at anything remotely healthy, asked for more. This is one recipe I’ll be keeping close at hand.
Beyond the simple joy of baking, this recipe has sparked a new interest in exploring healthier versions of my favorite treats. I’m excited to experiment with other whole grain flours and experiment with different flavor combinations. Perhaps a spiced apple donut, or even a savory version with herbs and cheese? The possibilities seem endless. More than just a recipe, this is an invitation to slow down, connect with your culinary heritage, and create something delicious and meaningful, even amidst the busiest of schedules. The beautiful thing about simple recipes is the way they can create a sense of joy and comfort. They act as a bridge to those things we hold dear, and in my case, it's the memory of my grandmother and her delicious baked goods. And the best part? Sharing the donuts with my family created memories that will last longer than just the taste.
Ingredients I used:
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 2/3 cup milk
- 1/4 cup melted butter
- 2 teaspoon baking powder
- 3 1/4 cup whole grain flour
- 2/3 cup sucanat or brown sugar
- Oil for frying (I used palm shortening or coconut oil)
