Farmers’ Market 2016….
After an amazing weekend, the opening of this year’s Farmers’ Market on Saturday, and then a fabulous Mother’s Day yesterday (check tomorrow for the pictures of Mother’s Day.) It decided to rain today giving me a chance to try my hand at a recipe that I have been contemplating for several weeks now. I have been debating if I wanted to take on such a large, and touchy project, and once again, my fears were unfounded. This recipe was a piece of cake, or… well, you’ll see! 😉
Thanks to the rainy weather our Farmer’s Market opening was delayed by two whole weeks! Finally, on Saturday they opened and it was so much fun! There was so much to do, and the kids had an absolute blast! It was a little bit overcast, but it was perfect weather for being outside and running around. I’m going to say that their favorite part was the bouncy house, and the big blow up slide. My 4-year-old ran right up the stairs and just flew down the slide. It took me about 20 shots before I got more than just feet in a picture. Since my 3-year-old is so adventurous it was interesting that she was scared to go down once she got to the top of the slide, but a nice kid that was already up there helped her slide down and she hasn’t stopped talking about him since. I wonder if she will remember her “first love”. 😉
When I was finally able to round them up we went from booth to booth collecting all kinds of free things from books, to stickers, balloons, and other prizes. I had three grocery bags full of stuff by the time we left. I had no idea that there would be so much! Before they took one last turn on the slide they planted some marigolds with the gardening club ladies, got to pet some cats at the Humane society, and my 3-year-old got her face painted by the one of the girls from the local 4-H club. After some free popcorn, and cookies, I brought them home and they slept like babies.
Now onto today’s project. I used to love doughnuts, but after realizing how unhealthy they are I stopped eating them. I haven’t had a doughnut, of any kind, in almost two years! As much as I love fried doughnuts, I didn’t want to make fried doughnuts. I don’t have a doughnut pan, so cake doughnuts were out of the question. These aren’t sugar free, and their calorie count depends on how you top them, but I will admit that they taste just fine plain! They don’t have a bunch of additives, they are clean, and you can eat them within moderation, and without guilt. And this recipe is a total win because BOTH kids like them! (My little princess took a bite out of each kind so I guess she is the authority on which one is best. 😉 )Their favorite is the chocolate dipped with chocolate chips. While I liked them plain, I also really enjoyed the almond glazed doughnuts.
On average a boxed doughnut runs around 54 calories for a mini doughnut and can go as high as over 100 calories depending on the brand. Generally, they are packed with fat, and sugar. These doughnuts, are only 42 calories for one doughnut.
Making these are not difficult at all. The most time consuming part of the process is letting them rise, and that takes about 2 hours. So, if you are doing something else around the house, it’s no biggie. Our house is only 66 right now because it is kind of chilly outside again so I turn the oven on the lowest temp while I’m mixing up the dough, and then turn it off when I put the bowl in the oven and it keeps it just the right temperature. I don’t have doughnut, or round, cookie cutters so I just used a drinking glass for the outside, and a small mouthed sparkling water bottle for the hole. Worked like a charm. Whether you make them big, make them small, keep them plain, glaze them, or sprinkle them with toppings, once you are done you can just sit back, relax, and enjoy!
What are your favorite type of doughnuts?
Have you ever made doughnuts at home?
By Angie Gouchenour
11 servings (22 doughnuts)
¼ cup milk (I used whole) warmed
1 teaspoon dry active yeast
3 Tablespoons brown sugar
1 Tablespoon butter – melted
1 egg white
1 teaspoon vanilla
Pinch sea salt
1 ¼ cup wheat flour
½ teaspoon baking powder
In a medium bowl, or large 4 cup glass measuring cup warm your milk (do NOT boil) just warm enough that it is uncomfortable to put your finger in it
Dump your yeast, and brown sugar, into the warmed milk. Allow it to proof for a minute or two. You can tell it is working by 1. It is frothy or 2. It smells like bread
Pour the melted butter, egg white, vanilla, and salt into the yeast mixture
Stir in the flour, and baking powder until fully combined (The dough shouldn’t be sticky)
Knead that dough in the measuring cup, or on the counter, for 3-5 minutes. This is vital to get the gluten going, and help the dough rise
Place the kneaded dough into a greased bowl (I use a metal bowl to retain the heat, and coconut oil) Flip though dough so it is oiled on both sides. Cover with a towel and put in a warm place for an hour
After the dough has doubled in size gently knead. After placing wax paper over the top roll the dough out, and cut into circles (You can save the holes or add to the scraps to make more doughnuts)
Reroll 1-2 more times to use as many of the scraps as you can
Place the doughnuts on cookie sheets lined with parchment paper (The bottoms don’t get as dark as using foil), cover with a towel, and once again set them in a warm place, and allow to rise for 45 minutes
Preheat the oven to 375’ f
Cook the doughnuts for 8 minutes, until lightly browned on the bottoms
Remove from the pan and cool on cooling racks
2 doughnuts = 84 calories
*If you want to glaze them I used
½ cup powdered sugar
1 Tablespoon milk
1/8 teaspoon almond flavoring
Combine until smooth, and dip doughnuts when they are cool ( I used homemade pink sugar glitter on some)
¼ cup powdered sugar
1 Tablespoon unsweetened cocoa powder
1 Tablespoon milk
Combine until smooth, and dip doughnuts when they are cool (This stayed sticky longer then the almond. I topped some with coconut and some with chocolate chips)
Modified from Foxy Folksy