If you love doughnuts but want a healthier, less greasy version, try making light oven doughnuts. These doughnuts are baked in the oven instead of fried, resulting in a lighter, fluffier texture that’s still delicious and satisfying. Here’s how to make them:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Cinnamon-sugar topping (optional)
- Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan with non-stick cooking spray.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
- In a separate mixing bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Spoon the batter into the prepared doughnut pan, filling each mold about 2/3 full.
- Bake the doughnuts for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the doughnuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- If desired, sprinkle the doughnuts with cinnamon-sugar topping while they’re still warm.
These light oven doughnuts are best enjoyed the day they’re made, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat them, simply place them in a 350°F (175°C) oven for a few minutes until they’re warm and crispy.
In conclusion, light oven doughnuts are a healthier, less greasy version of traditional fried doughnuts. They’re easy to make and can be customized with your favorite toppings or glazes. Give this recipe a try and enjoy a guilt-free treat!