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Have you ever tried to find Healthy Old-Fashioned Donuts on the Internet?
I have, and I found literally nothing! That’s why, one afternoon, I created this recipe.
Now you can have your healthy old-fashioned donut. You’re welcome 🙂 And, my pleasure.

The Story Behind The Recipe

Okay, so I was searching for an healthier version of old-fashioned donuts and I found nothing.
So what I did, is that I took my own recipe for classic old-fashioned donuts, and brainstorm about it.
What could I remove?
What could I replace?
What could I keep and make it healthier?
The past couple of months I’ve chosen to eat healthier breakfasts at least three times a week.

But, I don’t want them to look or feel healthier in a bad way. That’s what I was looking for for this recipe.
No not appealing or tasty breakfast, no no. Even if eating healthy is way more important than eating
amazing things (unfortunately yes, or fortunately, I don’t know!) it had to be really good.

 

What Are Healthy Old-Fashioned Donuts Made With?

I replaced BUTTERMILK with LOW-FAT SOUR CREAM, for the sour taste obviously
I replaced BUTTER with no sugar added CASHEW BUTTER, peanut butter or almond butter
substitutions could work, but I wanted to keep a neutral taste
I replaced EGG with no sugar added APPLESAUCE
I removed unrefined sugar and used COCONUT SUGAR instead
I halved the amount of ALL-PURPOSE FLOUR and used SPELT FLOUR instead, more fibers and
healthier.

Obviously you can stick to the classic recipe with the ingredients of the original recipe, and still you’ll
have a special recipe because, yes, this is a {For Two} recipes!
I can’t stand waste, so, as you may or may not know, I’m a fan of small servings recipes.
You can find them HERE (for 1 serving) and HERE. (for 2 servings).

 

How To Make Healthy Old-Fashioned Donuts?

First, mix your dry ingredients in a medium bowl. Set aside.
Second, whisk your wet ingredients. Add in the dry.
Knead a little until you have a dough.Cover in plastic wrap and in the fridge it goes for 1 hour.

Preheat a small pan and fill it at least halfway with frying oil. Meanwhile, roll out the dough on a
floured surface and cut two donuts with a round cutter in it.
For that matter, cut one rather thick, and re-roll the rest of the dough. The second one may not look
as pretty as the first one though. That’s the downside of baking for two: you use everything so it’s
more difficult to have even baked goods.

When the oil reaches out 180°C (not more, not less please) add the first donut hole to see if it fries
without burning. If it does, you can add the first donut and fry for about 1 minutes and 20 seconds each side.
Be sure to stay close.
Dry out the oil on paper. Enjoy!

Well, it is a real old-fashioned donut so oil is involved but try to remove the excess the best you can.
And it’s always better to eat a {way} healthier old-fashioned donut with some oil than a buttery,
refined sugary donut, right?
But, your choice, no judging here. I have my ‘not’ healthy days too.

ABOUT THE RECIPE: On a friendly note, I would recommend you to use a kitchen scale, not cups, because it’s (finally!) common knowledge that’s much more accurate and you are more likely to have the results you are expected.