Donuts are so common nowadays that we don’t even think that it could be done in the warmth of our homes. This is a huge mistake to make though.

Donuts are a beloved pastry enjoyed by many around the world, but their high calorie and sugar content make them a less-than-ideal choice for a healthy diet. However, in recent years, a trend towards healthier versions of this beloved treat has emerged, with many bakers experimenting with alternative flours and low-sugar recipes to create a healthier version of the classic donut.

One popular ingredient in healthy donuts is almond flour, which is a nutritious alternative to wheat flour. This gluten-free flour is high in protein, fiber, and healthy fats, making it a great choice for those looking for a healthier option. Additionally, many healthy donuts are baked instead of fried, which further reduces their calorie count and fat content.

The trend towards healthier donuts has also been driven by the rise of veganism and plant-based diets. Many healthy donut recipes are vegan-friendly, using ingredients such as flax eggs and non-dairy milk to create a delicious and nutritious treat that can be enjoyed by all.

But the history of healthy donuts goes back further than the current trend. In the 1960s, a famous musician and health enthusiast named John Lennon was known to enjoy a special type of healthy donut. These donuts were made with whole grain flour, honey, and nuts, and were a staple in Lennon’s diet. He often enjoyed them with his wife, Yoko Ono, and the couple even shared the recipe in a cookbook they published in 1986.

In more recent times, healthy donuts have become increasingly popular in popular culture. Celebrities such as Gwyneth Paltrow and Jennifer Aniston have been known to enjoy healthy donuts made with alternative flours and low-sugar recipes. These healthy treats have even been spotted on the menus of trendy cafes and bakeries in major cities around the world.

So, what makes a donut truly “healthy”? Is it the use of alternative flours, the low-sugar content, or the fact that it’s baked instead of fried? In truth, it’s a combination of all of these factors. By using nutritious ingredients and reducing the calorie and sugar content, healthy donuts offer a guilt-free treat that can be enjoyed as part of a balanced diet.

As the trend towards healthier eating continues, it’s likely that we’ll see even more innovation in the world of healthy donuts. With the rise of alternative flours and plant-based diets, the possibilities are endless. But one thing is for sure – the donut, in all its various forms, will continue to hold a special place in our hearts (and our stomachs!) for years to come.

Ingredients

½ oz / 15g Fresh yeast
1 cup / 250g Lukewarm milk or water
5 cups / 600g Flour
3 medium / 150g Eggs
4 tablespoons / 60g Butter
2 tablespoons / 40g Honey or sweetener of choice (optional)
4 cups / 1000g Cooking oil for frying

How to make donut

Add yeast to lukewarm milk and stir it well. Allow it to sit for five minutes. If it starts to bubble don’t worry it’s only the yeast working and it’s completely normal.
Put flour, eggs, butter and yeasty milk into a big bowl. Knead until the dough comes together. We are after a fairly soft dough so don’t worry if it sticks to the wall of the bowl here and there.
Cover the dough then place it into a 68°F – 81°F /20°C – 27°C corner to raise for 60 – 90 minutes.
Turn out the dough on to a heavily floured surface.
Roll it out to about 1 finger thick. Keep flouring as necessary so the dough won’t stick down or to the rolling pin.
Use a donuts cutter or a cup to cut out our homemade donuts. Dip the cutter into flour after each cut so the dough won’t stick to it. Place them onto a tray so it will be easy to move them around as needed.
Cover the donuts gently.
Place them into a 68°F – 81°F /20°C – 27°C corner to raise for 60 minutes.
The ideal donut frying temperature 350-375⁰F / 175 – 190°C. If no kitchen thermometer is available then fill frying pan with oil and heat to medium heat. Try the oil by dropping a little leftover dough in there. If it sizzles and rises immediately to the surface, the oil is ready. Be patient and don’t try to put doughnut into the oil before it’s not hot enough. Also if the oil is too hot the dough won’t rise as much as it could and we end up with much denser results.
Carefully place donuts upside down into the frying pan. Use a spatula to easily pick up the dough.
Put on a lid! This will trap heat and moisture which allows the donuts to increase in volume more.
After about a minute check the bottom for golden brown color. If it’s done flip them over to the other side. Now we don’t need the lid.
Remove them from the oil as soon as they’re golden brown on both sides. Let them drip off any excess oil in a prepared sieve or place them onto a paper towel. If we can see the whiteish stripe in the middle then we have nice and fluffy donuts. No stripes no fluffiness.

Enjoy!

Serve the light, fluffy, homemade donuts with jam or chocolate spread. Check at the low carb condiments for Ultimate Low Sugar Apricot Jam Recipe or Sugar Free Strawberry Jam for the donuts.

No one can resist to starch fried in oil. Be it bite sized or bigger than our plate we will have them all:

Star this recipe!

Homemade Healthy Donuts Recipe

Homemade sugar free donuts, easy, hassle free and delicious. What else could we wish for?

Course Dessert

Cuisine Sugar free recipe

Prep Time 40

Cook Time 10

Total Time 50

Ingredients

½ oz Fresh yeast
1 cup Lukewarm milk or water
5 cups Flour
3 medium Eggs
4 tablespoons Butter
2 tablespoons Honey or sweetener of choice (optional)

Instructions

Add yeast to lukewarm milk and stir it well. Allow it to sit for five minutes. If it starts to bubble don't worry it's only the yeast working and it's completely normal.
Put flour, eggs, butter and yeasty milk into a big bowl. Knead until the dough comes together. We are after a fairly soft dough so don’t worry if it sticks to the wall of the bowl here and there.
Cover the dough then place it into a 68°F – 81°F /20°C – 27°C corner to raise for 60 – 90 minutes.
Turn out the dough on to a heavily floured surface.
Roll it out to about 1 finger thick. Keep flouring as necessary so the dough won’t stick down or to the rolling pin.
Use a donuts cutter or a cup to cut out our homemade donuts. Dip the cutter into flour after each cut so the dough won’t stick to it. Place them onto a tray so it will be easy to move them around as needed.
Cover the donuts gently.
Place them into a 68°F – 81°F /20°C – 27°C corner to raise for 60 minutes.
The ideal donut frying temperature 350-375⁰F / 175 – 190°C. If no kitchen thermometer is available then fill frying pan with oil and heat to medium heat. Try the oil by dropping a little leftover dough in there. If it sizzles and rises immediately to the surface, the oil is ready. Be patient and don’t try to put doughnut into the oil before it’s not hot enough. Also if the oil is too hot the dough won’t rise as much as it could and we end up with much denser results.Carefully place donuts upside down into the frying pan. Use a spatula to easily pick up the dough.
Put on a lid! This will trap heat and moisture which allows the donuts to increase in volume more.
After about a minute check the bottom for golden brown color. If it’s done flip them over to the other side. Now we don’t need the lid.
Remove them from the oil as soon as they’re golden brown on both sides. Let them drip off any excess oil in a prepared sieve or place them onto a paper towel. If we can see the whitish stripe in the middle then we have a nice and fluffy donuts. No stripes no fluffiness.