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Fat Thursday (February 24) is coming soon—the day doughnuts reign supreme. And as you know, it rarely ends with just one, especially when the doughnuts are exquisite… If you want to celebrate but are worried about too many calories (after all, 1 doughnut is about 500 kcal!)—we have an alternative for you: delicious, fluffy, delicate and—most importantly—low-fat baked doughnuts! They are extremely easy to make, and the result will have you wanting a “not-so-fat Thursday” much more often! They taste like traditional ones, and each has only 200 kcal! So, what will it be? 1 bakery doughnut or 3 homemade ones? :)
How to make low-calorie baked doughnuts?
Preparation:
Into a large bowl, add 130 g flour, sugar, yeast, salt, vanilla extract, 2 egg yolks, and milk heated to 45⁰C. Melt the butter in a saucepan, and when liquid, add 3 tablespoons to the bowl. Reserve the rest of the butter for later. Mix everything well—cover the bowl with cling film and set aside in a warm place for 10 minutes, until bubbles appear on the surface. Then add the remaining (180 g) flour. Knead the dough for about 5 minutes, until it is cohesive, soft, and comes away from the sides of the bowl without a problem. If needed, add a little flour while kneading. Cover the bowl with film again and leave the dough to rise in an oven heated to 40⁰C for 45 minutes. After this time, transfer the dough to a floured board. Roll out to about 1.3 cm thick and cut out rounds 6–7 cm in diameter. Gather the scraps, knead again, roll out, and cut more rounds.
In total, the above proportions should yield 12 doughnuts. Transfer the dough pieces to a baking tray lined with parchment paper. Cover with a tea towel and place in an oven heated to 40⁰C for another 20 minutes. After this time, remove the tray with the doughnuts and leave in a warm place, and preheat the oven to 190⁰C.
Bake the doughnuts for 10–12 minutes, until golden. While still hot, brush with the remaining melted butter and dust with icing sugar. Once the doughnuts have cooled slightly, use a thin, long knife to make a small hole in the side of each doughnut, then pipe in the filling, preferably using a piping bag or a special cream injector.
