Trees lined up for sale on city streets, seas of red Starbucks cups, the echoes of bells and Christmas songs in my ears throughout the day... it's officially holiday season. And I couldn't be happier! I played around in the kitchen this past weekend with a few different batters to see which healthy substitutes would yield warm, delicious doughnuts I made from Ina Garten's recipe last year (don't worry, I kept all the butter it called for). I think I got it. :) These mini doughnuts are the perfect little treats for the holidays that are fairly easy to make and not overly sweet. Enjoy!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup agave
- 1/2 cup sugar
- 2 teaspoons of baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons good vanilla extract
- Baking spray with flour (I use Baker's Joy)
For the topping:
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees and spray both doughnut pans thoroughly.
- Into a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
- Stir the wet mixture into the dry ingredients until just combined (like with muffin batter, you do not over mix!).
- Spoon the batter into the baking pans, filling each one three-quarters full.
- Bake for about 18 minutes, until a toothpick comes out clean.
- Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar, cinnamon, and sprinkles in a small bowl.
- Dip each doughnut first in the butter and then in the cinnamon sugar.