USDA School Lunch - Baked Whole Wheat Doughnuts
2 each Fresh large eggs
3/4 cup (6 oz ) Brown sugar
1/4 cup Honey
1/2 cup (4 oz ) Lowfat plain yogurt
1/4 cup Vegetable oil
2 1/3 cups (12 oz ) All-purpose flour
1 cup (5 oz ) Whole wheat flour
2 tsp Baking powder
1 tsp Baking soda
1/4 tsp Ground cinnamon
1/4 tsp Ground ginger
1/4 tsp Ground cloves
1/2 cup (4 oz ) Sugar
1 1/2 tsp Ground cinnamon
In a bowl, whisk eggs until foamy.
Add brown sugar, honey, yogurt, and oil to eggs and
whisk to combine.
In a bowl, combine flours, baking powder, baking soda,
cinnamon, ginger, and cloves. Sift dry ingredients into egg
mixture 1 cup at a time, stirring lightly after each addition
until a soft dough is formed.
Cover with plastic and refrigerate for at least 1 hour.
On a well-floured surface, roll out dough to a 1/2"
thickness. Cut doughnuts with a floured doughnut cutter
and place 12 doughnuts on each well-oiled or paper-lined
half-sheet pan (18" x 13" x 1"). Spray tops of doughnut
lightly with cooking spray.
Combine sugar and cinnamon in a shaker. Sprinkle tops
of doughnuts evenly with sugar mixture.
Conventional Oven: 350 degrees F, 6 to 8 minutes
Convection Oven: 300 degrees F, 6 to 8 minutes
Bake until lightly browned.
SERVING: 1 doughnut provides the equivalent of 1 1/4 slices of bread
YIELD: 25 Servings: 1 lb 14 oz
VOLUME: 25 Servings
Nutrients Per Serving
Protein 3 g
Carbohydrate 29 g
Total Fat 3.0 g
Saturated Fat .6 g
Cholesterol 20 mg
Vitamin C 0 mg
Vitamin A 9 RE/32 IU
Iron 1.2 mg
Calcium 44 mg
Sodium 102 mg
Dietary Fiber 1 g
Source: USDA 1999 Child Care Recipes