Baked Doughnuts - Lower Fat Chocolate Yeast Donuts<< Baked Doughnuts are made with yeast and as indicated, they are baked, not fried. Read over the entire recipe before you start - assemble the ingredients and utensils needed ahead of time. Follow the recipe step by step; as baking recipes go, this one is fabulous.
Meanwhile, sift together the flour, cocoa powder and salt. When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer's dough hook attachment, mix on low speed until the dough for Baked Doughnuts comes together. Increase speed to medium and mix for 3 minutes. Transfer the dough to a clean bowl, cover with a towel and let rise for 1 hour. Coat 2 baking sheets with cooking spray. Transfer the dough to a lightly floured surface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter (or drinking glass) to cut out circles, then use a 1-inch round cutter to remove center holes from each. Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes. Heat the oven to 350 degrees. Bake the doughnuts for about 20 minutes, or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire wrack to cool at least 15 minutes before glazing. To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it. Yield: 24 Baked Doughuts, 24 donut holes Source: www.seattletimes.nwsource.com (Article by Alison Ladman, January 12, 2010) Please send your favorite low fat dessert recipes and recipes for chocolate doughnuts via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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