Back in January, when I started this whole great adventure, I promised you doughnuts during Brunch Month. It took me all month, but I can finally deliver!
Here’s my deal with doughnuts. I usually don’t eat them. I don’t work in an office these days, and I don’t make a habit of driving through Krispy Kreme (only once in my life while I was pregnant, don’t tell!). They just aren’t my usual breakfast fare. But I still think they’re a fantastic treat.
Here’s my other deal. Why are they always fried? Come on, America. Let’s get it together.
I decided to search for a good looking baked doughnut recipe that didn’t require a doughnut pan (like lots of baked doughnut recipes out there do).
I think this one is just perfect.
And also- how good are doughnut holes? I think they’re my favorite (higher cinnamon sugar to doughnut ratio). I ate about a million.
Try not to overbake these little yummies. You don’t want the insides to be dry, okay?
And try to make them to order if you can. I had a group of my girlfriends over to taste test for me (thanks, girls!), and I made sure to plan ahead so they were ready to pop in the oven upon their arrival. You just need about two hours ahead of time for the rising (so if brunch is at 10, start them at 8).
I think you’ll find that these are just as tasty as those Krispy Kremes (in their own way).
Did I mention there’s white whole wheat flour in these babies?
You have my permission to call them healthy. Go get your brunch on!