Youth Champion 2017 National Festival of Breads and Soy Award
Sponsored by Kansas Soybean Commission
“I researched donut recipes to find a healthier option and these are baked instead of fried. I like French vanilla coffee and donuts, so I thought it would be a good combination.” — Michael Favor, Madison, Kansas
Ingredients
Dough
½ cup plus 2 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups King Arthur® Unbleached All-Purpose Flour
1 ½ cups King Arthur® White Whole Wheat Flour
4 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon instant cappuccino powder, French vanilla
1 cup soymilk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
Topping
½ cup granulated sugar
1 tablespoon instant cappuccino powder, French vanilla
6 tablespoons unsalted butter
Directions
1. Preheat oven to 350°F. In bowl of a stand mixer fitted with paddle attachment, beat together butter and sugar until fluffy; about 3 minutes. Blend in eggs; scrape bowl.
2. Sift together all-purpose flour, white whole wheat flour, baking powder, salt, and cappuccino powder.
3. Combine in the mixer bowl the flour mixture, soymilk, vanilla extract, and almond extract. Mix well, about 1 minute.
4. Fill greased donut pans 2/3 full of batter, 3 ½ – 4 tablespoons batter per donut.
5. Bake 13 – 15 minutes, or until lightly browned. Remove to wire rack.
6. For topping, in shallow dish combine sugar and cappuccino powder. Melt butter in a shallow bowl. While donuts are still warm, dip donut in melted butter and roll in sugar to lightly coat. Serve warm or at room temperature.
Yield: 14 – 16, 3 ½" donuts.
Nutrition Information Per Serving (1 DONUT, 82g): 290 calories, 120 calories from fat, 13g fat, 8g saturated fat, 0g trans fat, 55mg cholesterol, 260mg sodium, 41g total carbohydrates, 2g dietary fiber, 21g sugars, 4g protein, 28mcg folate, 0mg vitamin C, 48mg calcium, 1mg iron.
