This recipe is for those donut pans that are advertised in some magazines. They were an attempt to duplicate the delicious cider donuts that my husband and I had on vacation in New Hampshire.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease the doughnut pan with cooking spray.

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  • In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg. Make a well in the center and pour in the eggs, honey, apple juice concentrate and vanilla. Mix until well blended. Fill each depression in the prepared doughnut pan 2/3 full with batter.

  • Bake for 8 to 10 minutes in the preheated oven, or until the tops spring back when lightly touched. Allow doughnuts to cool before removing from pan.

Nutrition Facts

137 calories; protein 4.3g; carbohydrates 26.1g; fat 1.9g; cholesterol 33.6mg; sodium 281.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/16/2004
I used mini-donut pans and the recipe yielded almost 36 donuts. I had to bake them about 15 minutes. The batter was thick and hard to spoon into the pans. Maybe next time I'll stir in some milk but I don't want to affect the final texture which was really light and fluffy! The donuts taste great AND are a lot healthier than traditional fried donuts. Read More
(27)

Most helpful critical review

Rating: 1 stars
10/09/2005
Perhaps it was me but...this recipe just did not work for me. First the recipe calls for 1 t. salt - divided. Divided? No where does the recipe state where or what amounts to divide it into or mix it into. Second - In Mary's defense she calls for 1/4 c. of powdered milk. All I could find was nonfat so I used that. If there is indeed a powdered full-fat milk product I'd be hard pressed to find it. A very "eggy" thin donut almost like a thick pancake. I was looking for something more "cake-like". Even with 2 t. baking powder (it was fresh baking powder) there was still little to no rise. The one other review gave this four stars so I figured I'd give it a shot (especially since I'm trying to find a decent recipe for my donut pans and have yet to). I consider myself to be a decent baker. Yes my oven temperature is on the money. I'm sure these are healthy but they're very bland and with poor texture. I don't even think a glaze/frosting/10X sugar could save these babies. Sorry. Read More
(24)
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
09/16/2004
I used mini-donut pans and the recipe yielded almost 36 donuts. I had to bake them about 15 minutes. The batter was thick and hard to spoon into the pans. Maybe next time I'll stir in some milk but I don't want to affect the final texture which was really light and fluffy! The donuts taste great AND are a lot healthier than traditional fried donuts. Read More
(27)
Rating: 1 stars
10/09/2005
Perhaps it was me but...this recipe just did not work for me. First the recipe calls for 1 t. salt - divided. Divided? No where does the recipe state where or what amounts to divide it into or mix it into. Second - In Mary's defense she calls for 1/4 c. of powdered milk. All I could find was nonfat so I used that. If there is indeed a powdered full-fat milk product I'd be hard pressed to find it. A very "eggy" thin donut almost like a thick pancake. I was looking for something more "cake-like". Even with 2 t. baking powder (it was fresh baking powder) there was still little to no rise. The one other review gave this four stars so I figured I'd give it a shot (especially since I'm trying to find a decent recipe for my donut pans and have yet to). I consider myself to be a decent baker. Yes my oven temperature is on the money. I'm sure these are healthy but they're very bland and with poor texture. I don't even think a glaze/frosting/10X sugar could save these babies. Sorry. Read More
(24)
Rating: 1 stars
03/26/2006
I was so hopeful--but they don't resemble anything close to doughnuts. Perhaps they should be under a whole wheat muffin category? Read More
(18)
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Rating: 5 stars
12/10/2011
I lived in NH for years and this is how to make the donuts. I haven't tried your recipe but the ingredients are right on. I remember my first time not really liking them but the grew on me. It may not be what people are thinking of when they think of traditional donut but for what your recipe says it is correct Read More
(8)
Rating: 1 stars
05/05/2016
did not like at all. I thought it was closer to a bagel. Read More
Rating: 3 stars
12/31/2012
These would be great as a muffin but I don't get how these are doughnuts. Read More
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