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If you have a donut pan, it's very FAST & EASY to make a small batch (6) of BAKED DONUTS ~ with sugar or Splenda ~ in less than 25 minutes from bowl to mouth! Then just dunk the tops into either melted chocolate canned frosting or a very simple chocolate ganache. (NOTE: Even if you're making sugar-free, just a few sprinkles really won't add any measurable sugar as long as you're careful about how many you add!)
Baked DONUTS with CHOCOLATE GLAZE
1-1/2 cups flour……………………………...... 1/2 cup sugar (or plain white Splenda)
2 tsp baking powder………………………...... 1/4 tsp salt
1/4 tsp nutmeg ……………………………...... 1 egg
1/2 cup milk (any kind is fine ~ I use unsweetened vanilla almond or cashew milk)
1/2 tsp vanilla extract (or I found a nut/butter/vanilla extract which is good too)
(NOTE: add 1/2 tsp. baking soda ONLY if you're using Splenda)
***
Preheat oven to 350. Spray your donut pan with non-stick baking spray. (Mine is non-stick, but I still spray it)
In medium-large bowl, whisk together the dry ingredients. In another bowl, whisk together egg, milk, butter and vanilla ~ stir into dry ingredients (with wooden spoon) just until moistened. Spoon the batter equally into the 6 donut cut-outs. (The dough will be really thick, so use a dampened finger to smooth it out evenly).
Bake for about 16-18 minutes (until toothpick insert in center comes out clean). Let them cool in the pan about 5 minutes before turning them out. The "bottoms" will be smooth and pretty, but the tops will probably be bumpy ~ don't worry, we'll dip the ugliest sides.
EASY CHOCOLATE GLAZE
(1) Easiest: You can heat up about 1/2 cup of any canned chocolate frosting in a glass bowl (with somewhat flat bottom) about 20 seconds. Then just dunk the "ugliest" half of the donut in and roll it a little, so that entire half is coated. Put it back on the rack (or waxed paper) for the frosting to harden.
(2) Still EASY: Heat up about 1/4 cup of any type of milk (even a flavored liquid coffee creamer ~ French Vanilla, Creme Brulee, Italian Sweet Cream, Caramel ~ with sugar or sugar-free) for about 1 minute in a glass dish in microwave. ** Then take it out and put in about 4 oz. (may need 1-2 oz. more) of any chocolate that you like (milk, semi-sweet, dark ~ FOR SUGAR-FREE GANACHE: use a sugar-free coffee creamer with unsweetened chocolate). ** Stir/whisk until the chocolate is all melted and it's smooth & creamy.
** You can refrigerate any extra GANACHE to use another day (reheat for 45 second in microwave), so you might want to make more.
Baked DONUTS with CHOCOLATE GLAZE
1-1/2 cups flour……………………………...... 1/2 cup sugar (or plain white Splenda)
2 tsp baking powder………………………...... 1/4 tsp salt
1/4 tsp nutmeg ……………………………...... 1 egg
1/2 cup milk (any kind is fine ~ I use unsweetened vanilla almond or cashew milk)
1/2 tsp vanilla extract (or I found a nut/butter/vanilla extract which is good too)
(NOTE: add 1/2 tsp. baking soda ONLY if you're using Splenda)
***
Preheat oven to 350. Spray your donut pan with non-stick baking spray. (Mine is non-stick, but I still spray it)
In medium-large bowl, whisk together the dry ingredients. In another bowl, whisk together egg, milk, butter and vanilla ~ stir into dry ingredients (with wooden spoon) just until moistened. Spoon the batter equally into the 6 donut cut-outs. (The dough will be really thick, so use a dampened finger to smooth it out evenly).
Bake for about 16-18 minutes (until toothpick insert in center comes out clean). Let them cool in the pan about 5 minutes before turning them out. The "bottoms" will be smooth and pretty, but the tops will probably be bumpy ~ don't worry, we'll dip the ugliest sides.
EASY CHOCOLATE GLAZE
(1) Easiest: You can heat up about 1/2 cup of any canned chocolate frosting in a glass bowl (with somewhat flat bottom) about 20 seconds. Then just dunk the "ugliest" half of the donut in and roll it a little, so that entire half is coated. Put it back on the rack (or waxed paper) for the frosting to harden.
(2) Still EASY: Heat up about 1/4 cup of any type of milk (even a flavored liquid coffee creamer ~ French Vanilla, Creme Brulee, Italian Sweet Cream, Caramel ~ with sugar or sugar-free) for about 1 minute in a glass dish in microwave. ** Then take it out and put in about 4 oz. (may need 1-2 oz. more) of any chocolate that you like (milk, semi-sweet, dark ~ FOR SUGAR-FREE GANACHE: use a sugar-free coffee creamer with unsweetened chocolate). ** Stir/whisk until the chocolate is all melted and it's smooth & creamy.
** You can refrigerate any extra GANACHE to use another day (reheat for 45 second in microwave), so you might want to make more.
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