Beans to Bread: Baked Ezekiel Donuts
Baked Ezekiel Donuts have all the delicious decadence of donut shop donuts without all the empty calories and added sugars. Try these on for size!
Baked Ezekiel Donuts
- Create the Basic Recipe (or any variation previously mentioned) on the Dough cycle of your bread machine.
- Once it has completed its cycle, remove the dough from the pan and onto a lightly floured surface.
- Roll the dough out to about 1 inch thick.
- If you have a donut cutter, great! If you don’t, look around your kitchen for something that’ll do just as well. I use a plastic cup to cut the outer circle and a shot glass to cut the hole. It isn’t rocket science.
- Cut out circles in the dough and then cut the holes.
- Carefully transfer the circles to a greased baking sheet.
- Let the donuts rise for about another 30 minutes, until they are puffed and nearly doubled. Feel free to put the holes on a pan for baking too.
- Bake in a 350 degree oven for 20 minutes.
- Remove the donuts from the oven and let cool for 1-2 minutes.
- Brush each one with melted butter and toss or sprinkle with confectioner’s sugar or cinnamon and sweetener.
- Glaze each warm donut with ready made, sugar free frosting.
- Let donuts cool and frost with your favorite frosting.
For jelly donuts, don’t cut holes and bake for 20 minutes.
- Once they’ve cooled, use a sharp knife to cut a 1 inch slit in the side and pivot the knife so it creates a small pocket inside.
- Using a pastry bag, insert the tip into the slit and inject about 2 Tablespoons of your favorite jelly (or pudding if you want to get really fancy).
- Dust with some powdered sugar for a nice presentation or simply eat them unsugared.
Personally, I like to use Smucker’s Sugar Free Strawberry Preserves and leave the sugar off.
For Boston Cream Pie Donuts: simply fill with vanilla pudding and glaze with chocolate frosting.