Baked Buttermilk Doughnuts

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 2 tablespoons butter melted
• 2 large eggs 
• 1 cup flour all-purpose
• 0.3 teaspoon ground nutmeg 
• 0.3 cup honey 
• 0.8 cup buttermilk 1% low-fat ()
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 1 tablespoon vanilla extract 
• 1 cup flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• whisk
• ziploc bags
• microwave

Directions

1. Preheat oven to 42
2. Lightly coat a doughnut pan with cooking spray.
3. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
4. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk.
5. Add buttermilk mixture to flour mixture; whisk just until combined.
6. Spoon batter into doughnut pans, filling twothirds full.
7. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes).
8. Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.
9. Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.
10. Calories 191
11. Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool.
12. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.
13. Calories 232
14. Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).
15. Calories 184
16. Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.
17. Calories 155