Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 2 tablespoons plus 3/4 cup granulated sugar, divided

  3. 2 tablespoons ground cinnamon

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 3/4 cup buttermilk

  8. 1/2 cup dark molasses

  9. 3 large egg whites

  10. 3 tablespoons canola oil

  11. 1 1/2 cups confectioners' sugar, sifted

  12. 2 tablespoons honey Approximately

  13. 1 tablespoon hot water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.) Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.) Whisk confectioners’ sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)


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