In the grand scheme of things, making donuts isn't rocket science. Making donuts is a perfect way to spend a lazy Sunday morning. And making donuts is a perfect way to involve the entire family, and create a few special family memories. I believe making donuts is pretty much the same every where. I have made, and witnessed donuts being made, and observing sugar laden dough dropped into a bath of vegetable oil is somewhat disturbing, but the first bite will promptly make you forget, and not care about what an unhealthy procedure making donuts is.
Donuts may induce health problems if they're consumed too often. One of these problems is that donuts incorporate a large quantity of fat. Consuming too much fat may contribute to clogged arteries. As the arteries become clogged, blood does not flow through them easily. That could lead to more serious health issues. Also donuts contain a large quantity of sugar and white flour, which is converted into fat inside our body. Donuts are a health concern in Canada where each individual consumes more donuts annually than in any other country.
Making donuts can be a fun thing. The most scary part about it, is the fear of having them come out "doughy" in the middle. If you watch the time they will come out perfect. Donuts are often eaten in the morning, along with a cup of hot coffee. Donuts may be bought from donut shops or from grocery stores. People likewise eat donuts for a dessert, or for a snack.
The two most common types of donut are ring donuts, which are formed like rings, and filled donuts, which are round and hold jam, jelly, custard, whipped cream, or chocolate inside them. There's also bite-sized donuts called "donut holes", but they are just the center of the ring donut. Most donuts have an icing (also called a "frosting") made with 10x powdered sugar, water, and flavorings (such as chocolate). Some donuts are rolled in sweet foods such as sugar, chopped coconut, candy sprinkles, and if you like you can use chopped nuts.
Here are two different types, of low fat donut recipes. Perhaps one or both will strike your fancy. Whichever one you prefer, grab yourself a nice a hot cup of java, sit down unwind and enjoy them.
Baked Low-Fat yeast Donuts
Ingredients
1 1/3 cups unsweetened evaporated milk
1 packet dry active yeast
2 Tbsp unsalted butter or margarine
2/3 cup granulated sugar or Splenda
2 eggs
5 cups white flour
1/8 tsp ground nutmeg
1 tsp fine sea salt
In a small saucepan over medium-low heat, warm milk to 95 degrees, stirring constantly to avoid scalding. Set aside 1 cup of milk, and pour the other 1/3 cup into a large bowl and add the yeast. Stir in briefly, then let sit for five minutes. Meanwhile, mix the sugar and butter into the other cup of milk. Add to yeast mixture, then use a fork to stir in eggs, nutmeg, salt, and flour, just until the flour is fully mixed into the batter.
Using clean hands or an electric mixer with a dough hook, knead the dough in the bowl until it begins to pull away from the sides and becomes smooth and glossy. If the dough is too sticky, add a little flour. If it seems too dry, you can add a bit more milk. Lightly flour a working surface or counter and knead briefly, then shape into a ball, transfer to a bowl sprayed with nonstick cooking spray and put in a warm place to rise until doubled (about an hour).
Punch down and use a lightly floured rolling pin to roll the dough out into a 1/2-inch thick sheet. You can either use a donut cutter to cut out donuts, or a cookie cutter or the top of a plastic bowl. Line a baking sheet with parchment paper and cut out the centers with a smaller cutter or melon baller. Cover with a cloth and allow to rise an additional 45 minutes. Preheat your oven to 375 degrees. Bake for 8 to 10 minutes or until the bottoms begin to turn golden. coat with topping of your choice.
Low Fat baking powder Donuts
Ingredients
1/3 cup vegetable shortening
1/2 cup sugar
1 egg, at room temperature
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk, at room temperature
Topping:
1/2 cup butter
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease muffin pans.
Cream together shortening, sugar, and egg. Beat well. Sift together dry ingredients and add to creamed mixture. Add milk; beat until smooth.
Pour batter into muffin pans, to about 2/3 full. Bake 20 minutes until light brown.
Meanwhile, melt butter in a small pan. On waxed paper, mix sugar and cinnamon. As soon as the doughnuts finish baking, dip each one in melted butter; then roll it in the cinnamon/sugar mixture. Cool on a wire rack.
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