My toddler is completely obsessed with donuts. While I like him to eat healthfully, I don’t like to restrict types of food. But the most of the prepared stuff out there–Entenmann’s, Dunkin’ Donuts–it’s complete crap. I love Michael Pollan’s rule, “Eat all the junk food you want as long as you cook it yourself.” These are words to live by in my opinion. So with that as my mantra (plus inspiration from this post on the Babble food blog,) I decided to make my own–and make them as wholesome as possible. What resulted is this recipe:
Recipe: Baked and Glazed Mini Whole-Wheat Donuts
1 cup milk
1 packet dry yeast (not Rapid-rise)
3 tablespoons sugar
3 tablespoons unsalted butter, melted and slightly cooled
1 cup whole-wheat flour
1 cup all-purpose flour, plus more
For the Chocolate Glaze:
1 cup powdered sugar
Heaping teaspoon cocoa powder
For the Cinnamon-Yogurt Glaze:
1 cup powdered sugar
1/4 teaspoon ground cinnamon
Plain whole-milk yogurt
1. In a small pot, heat milk over medium until warm. Remove from heat and stir in sugar, yeast, and salt. Add the egg and butter; mix well. Transfer milk mixture to the bowl of a stand mixer fitted with the hook attachment. Add the whole-wheat flour, mixing until incorporated. Add all-purpose flour; mix well with the dough hook on medium until dough is smooth and elastic and forms a ball on the hook (it will still be quite sticky). Transfer dough to an oiled bowl, cover with a kitchen towel, and set in a warm place to rise for 1 hour.
2. Heat oven to 350 degrees. On a cutting board, stretch dough to a thickness of about 1/2-inch. Using two round cutters (or a kitchen glass and a soda-bottle cap) cut dough into donut shapes and carefully transfer donuts (and donut holes) to a parchment or silpat-lined baking sheet. Re-roll scraps to make a few more donuts. Let donuts rise again for about 20 minutes. Bake until donuts are lightly browned on the bottoms, about 10 minutes. Transfer to a cooling rack while you make glaze.
3. To make glazes, place powdered sugar and other dry ingredients in bowls. Add just enough milk or yogurt to each to get the sugar to dissolve and a smooth glaze to form. Test glaze by spooning a dab of each on a plate. It should harden on the surface after about 5 minutes. If it doesn’t harden, add more powdered sugar.
4. Dip warm donuts halfway in the glaze and set them on a parchment-lined baking sheet. For donut holes, roll them completely in the glaze, scrape excess from the bottom, and set them on sheet. Allow glaze to set.
Adapted from Baked Cinnamon-Sugar Donuts from The Family Kitchen by Brooke McLay.