Close
Prep Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:12Yield:12 doughnutsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:12Yield:12 doughnuts
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:12 doughnuts
Yield:
12 doughnuts
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDoughnuts¾cupchopped cooked peeled beets¾cupgranulated sugar1largeegg yolk, at room temperature½teaspoonkosher salt¾cupbuttermilk1tablespoonvanilla extract1cupall-purpose flour1cupwhite whole-wheat flour¼cupfreeze-dried pomegranate powder (see Tip)2 ½tablespoonsunsweetened natural cocoa powder (not Dutch-process), sifted1 ½teaspoonsbaking powder⅓cupsafflower or canola oil3tablespoonsunsalted butter, softenedFrosting1cupconfectioners' sugar1tablespoonreduced-fat cream cheese, softened2teaspoonslemon juice¼teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Doughnuts
¾cupchopped cooked peeled beets
¾cupgranulated sugar
1largeegg yolk, at room temperature
½teaspoonkosher salt
¾cupbuttermilk
1tablespoonvanilla extract
1cupall-purpose flour
1cupwhite whole-wheat flour
¼cupfreeze-dried pomegranate powder (see Tip)
2 ½tablespoonsunsweetened natural cocoa powder (not Dutch-process), sifted
1 ½teaspoonsbaking powder
⅓cupsafflower or canola oil
3tablespoonsunsalted butter, softened
Frosting
1cupconfectioners' sugar
1tablespoonreduced-fat cream cheese, softened
2teaspoonslemon juice
¼teaspoonvanilla extract
DirectionsTo prepare doughnuts: Preheat oven to 350 degrees F. Generously coat 12 standard-size doughnut pan cups with cooking spray.Process beets in a food processor until finely chopped, scraping down the sides as necessary. Add granulated sugar, egg yolk and salt; process until completely smooth, 3 to 4 minutes. Add buttermilk and 1 tablespoon vanilla; process, scraping down the sides as needed, until evenly incorporated.Combine all-purpose flour, whole-wheat flour, pomegranate powder, cocoa and baking powder in a medium bowl. Beat oil and butter in a large bowl with an electric mixer until thoroughly blended. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the oil mixture, starting and ending with the dry ingredients and scraping down the sides as needed, until just combined. Divide the batter among the prepared doughnut cups.Bake until a toothpick inserted in the thickest part of a doughnut in the center of the pan comes out clean, 13 to 16 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the doughnuts from the pan, inverting so the bottoms become the tops, and let cool completely on the rack.To prepare frosting: Beat confectioners' sugar, cream cheese, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. Dip the doughnuts in the frosting. Let stand for about 5 minutes so the frosting can set.TipsTo make ahead: Refrigerate airtight for up to 2 days or freeze for up to 1 month. Bring to room temperature before serving.Equipment: Two 6-cup doughnut pansTip: Freeze-Dried Fruit for Food ColoringFreeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.To Prepare Them: Grind freeze-dried fruits in a food processor until they become a fine powder. (If you find dried fruits already powdered, there’s no need to grind them.)Originally appeared: EatingWell Magazine, April 2020
Directions
To prepare doughnuts: Preheat oven to 350 degrees F. Generously coat 12 standard-size doughnut pan cups with cooking spray.Process beets in a food processor until finely chopped, scraping down the sides as necessary. Add granulated sugar, egg yolk and salt; process until completely smooth, 3 to 4 minutes. Add buttermilk and 1 tablespoon vanilla; process, scraping down the sides as needed, until evenly incorporated.Combine all-purpose flour, whole-wheat flour, pomegranate powder, cocoa and baking powder in a medium bowl. Beat oil and butter in a large bowl with an electric mixer until thoroughly blended. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the oil mixture, starting and ending with the dry ingredients and scraping down the sides as needed, until just combined. Divide the batter among the prepared doughnut cups.Bake until a toothpick inserted in the thickest part of a doughnut in the center of the pan comes out clean, 13 to 16 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the doughnuts from the pan, inverting so the bottoms become the tops, and let cool completely on the rack.To prepare frosting: Beat confectioners' sugar, cream cheese, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. Dip the doughnuts in the frosting. Let stand for about 5 minutes so the frosting can set.TipsTo make ahead: Refrigerate airtight for up to 2 days or freeze for up to 1 month. Bring to room temperature before serving.Equipment: Two 6-cup doughnut pansTip: Freeze-Dried Fruit for Food ColoringFreeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.To Prepare Them: Grind freeze-dried fruits in a food processor until they become a fine powder. (If you find dried fruits already powdered, there’s no need to grind them.)
To prepare doughnuts: Preheat oven to 350 degrees F. Generously coat 12 standard-size doughnut pan cups with cooking spray.
Process beets in a food processor until finely chopped, scraping down the sides as necessary. Add granulated sugar, egg yolk and salt; process until completely smooth, 3 to 4 minutes. Add buttermilk and 1 tablespoon vanilla; process, scraping down the sides as needed, until evenly incorporated.
Combine all-purpose flour, whole-wheat flour, pomegranate powder, cocoa and baking powder in a medium bowl. Beat oil and butter in a large bowl with an electric mixer until thoroughly blended. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the oil mixture, starting and ending with the dry ingredients and scraping down the sides as needed, until just combined. Divide the batter among the prepared doughnut cups.
Bake until a toothpick inserted in the thickest part of a doughnut in the center of the pan comes out clean, 13 to 16 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the doughnuts from the pan, inverting so the bottoms become the tops, and let cool completely on the rack.
To prepare frosting: Beat confectioners' sugar, cream cheese, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. Dip the doughnuts in the frosting. Let stand for about 5 minutes so the frosting can set.
Tips
To make ahead: Refrigerate airtight for up to 2 days or freeze for up to 1 month. Bring to room temperature before serving.
Equipment: Two 6-cup doughnut pans
Tip: Freeze-Dried Fruit for Food Coloring
Freeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.
Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.
To Prepare Them: Grind freeze-dried fruits in a food processor until they become a fine powder. (If you find dried fruits already powdered, there’s no need to grind them.)
Originally appeared: EatingWell Magazine, April 2020
Rate ItPrint
Nutrition Facts(per serving)272Calories10gFat43gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
