French Vanilla Doughnuts

French Vanilla Doughnuts
French Vanilla Doughnuts
  • 10 Tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ cups unbleached all-purpose flour
  • 1½ cups white whole-wheat flour
  • 4½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 Tablespoon instant cappuccino powder, French vanilla
  • 1 cup soy milk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
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Topping

  • ½ cup granulated sugar
  • 1 Tablespoon instant cappuccino powder, French vanilla
  • 6 Tablespoons unsalted butter
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  1. Preheat oven to 350 F. In bowl of a stand mixer fitted with paddle attachment, beat together butter and sugar until fluffy; about 3 minutes. Blend in eggs; scrape bowl.
  2. Sift together all-purpose flour, white whole-wheat flour, baking powder, salt and cappuccino powder.
  3. Combine in the mixer bowl, the flour mixture, soy milk, vanilla extract and almond extract. Mix well, about 1 minute.
  4. Fill greased doughnut pans two-thirds full of batter, 3½–4 Tablespoons batter per doughnut.
  5. Bake 13–15 minutes or until lightly browned. Remove to wire rack.
  6. For topping, in shallow dish, combine sugar and cappuccino powder. Melt butter in a shallow bowl. While doughnuts are warm, dip them in melted butter and roll in sugar to coat lightly. Serve warm or at room temperature.
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Yields about 15 3½-inch doughnuts

Nutrition per serving (1 doughnut, 82 g): 290 calories; 120 calories from fat; 13 g fat (8 g saturated; 0 trans fats); 55 mg cholesterol; 260 mg sodium; 41 g carbohydrate; 2 g dietary fiber; 21 g sugar; 4 g protein; 28 micrograms folate; 48 mg calcium; 1 mg iron

Source: Michael Favor, Madison, Kansas, Youth Champion & Soy Award (sponsored by the Kansas Soybean Commission), 2017 National Festival of Breads. “I researched doughnut recipes to find a healthier option, and these are baked instead of fried. I like French vanilla coffee and doughnuts, so I thought it would be a good combination.”