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 UMP Protein Powder (the Angel Food flavor makes a great substitute for confectioner’s sugar).
- Glaze each warm donut with ready made, sugar free frosting (as seen in the photo with sprinkles).
- 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.