If you love donuts, I've just gone and made your day. These are delicious and wonderful for either a special occasion breakfast or the occasional dessert!
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Servings: 18doughnuts
Calories: 118kcal
Ingredients
2cupswhole wheat pastry flour (affiliate link)
1tbsp.baking soda
¼tsp.salt
4largeeggs
2tbsp.oil(I used grapeseed)
¾cuphoney
2tbsp.unsweetened almond milk(or any milk except coconut)
Spray doughnut pan with oil using an oil mister/sprayer.
In a large mixing bowl, whisk together the flour, baking soda and salt. Set aside.
In a medium mixing bowl, combine the rest of your ingredients, whisking vigorously until slightly foamy.
Pour the liquid into the flour, and mix until just well blended. It should be a nice, sticky/thick batter.
Spoon the batter into your doughnut pan and bake for 10-12 minutes. Don't walk away from these. They go from golden brown to burnt very quickly. You know they are done when you press on them lightly and they bounce back like a doughnut should.
Cool on a cooling rack and top with your favorite toppings.
IMPORTANT NOTES:
When you fill your doughnut pan, fill it so that the batter is about ¼ - ⅓ of an inch from the top. It won't seem like much, but these rise a LOT!!! (Sorry about the water, I forgot to photograph the batter in the pan. But this will give you a good idea of where to fill to.)
This is what they look like if you use too much batter. One side gets the indentation but no hole, and one side doesn't get anything.
TOPPING IDEAS:
I topped mine with 100% fruit spread (jelly) and then pressed that into some crushed pecans. But you can also try melting some bakers chocolate with honey or agave and spooning a little over the top. Even just some plain honey drizzled over the tops would be yummy!
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.