Baked Wholemeal Blueberry Donuts

April 26, 2013
2 Ratings
  • Makes 8 mini donuts or 4 regular donuts
Author Notes

I have always shied away from making my own donuts because of the deep-frying involved (probably a smart choice given I am clumsy enough to have burned myself with porridge and fallen off a treadmill). But then I started seeing more and more recipes for baked donuts and I started thinking that maybe the way to donut success at home was to bake them.

But, some of the recipes I came across produced donuts that looked either very cakey or, in the case of recipes based on light enriched yeasted doughs, dry, neither of which I find appealing for a donut. It was when I was baking financiers that it occurred to me that the texture I was after might be easiest to achieve with a typical financier batter – a simple light batter containing no more than egg whites, sugar, flour and butter.

Sophia R

What You'll Need
  • 2 egg whites
  • 40g muscovado sugar
  • 1 pinch salt
  • 50g wholemeal flour
  • 60g butter, melted
  • 80g fresh blueberries
  • 10g butter, melted
  • 4-5 tablespoons sugar
  1. Pre-heat your oven to 175 degrees Celsius.
  2. Whisk the egg whites together with the muscovado sugar and the pinch of salt until stiff and glossy.
  3. Add the flour, melted butter and blueberries to the bowl containing the beaten egg whites and carefully fold the flour, butter and berries into the egg white mixture being careful not to deflate it.
  4. Fill a pastry bag with batter and carefully pipe into your donut mould. Smooth the top of each mould with the back of a wet spoon (to stop the batter of sticking to the spoon).
  5. Bake in the oven for 15-20 minutes or until the tops of the donuts are golden-brown in colour and a toothpick inserted into the middle of the donuts comes out clean.
  6. Let donuts cool in the mould for a couple of minutes and then carefully invert them onto a serving plate.
  7. Lastly, brush each donut all around with some of the extra melted butter and then carefully coat them with the extra sugar.

See what other Food52ers are saying.

  • Petite fee
    Petite fee
  • NakedBeet
  • Sophia R
    Sophia R
Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients. Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?

7 Reviews

Petite F. February 21, 2014
Thank you! will try it again.
Petite F. February 19, 2014
No, I don't own a scale. I have always relied on the measurements, but in metrics it may be a different story. In your estimation is 80g just a 1/4 c?
Thank you
Sophia R. February 21, 2014
It totally depends on what you are converting, so you will need to check conversion rates for individual ingredients. E.g., I had a look online and the typical conversion for 80g wholemeal flour would be 1/2 cup, so twice as much flour as in your calculation. The recipe calls for 50g wholemeal flour so that would be about 1/4 cup plus about a heaping 1 tablespoon of flour.
Petite F. February 16, 2014
I made these last night and I just want to make sure that I got the flour content right. When I googled 80g, it said 1/4 cup in US. Is that correct? it seems so little for how wet it was. Also, due to maybe lack of flour my dough came out like the consistency of oatmeal and at the end it flattened out like a cookie in the oven eventhough, my egg whites were very fluffy. I am not use to baking in metric so I converted it but still it should have come out the same non?
I would like to try again because the flavor was Fabi-O!
Thank you.
Sophia R. February 19, 2014
Thanks for the feedback Jody and I am sorry the doughnuts flattened out in the oven. If the egg whites were fluffy to begin with it sounds as though you either accidentally deflated the batter when folding in the flour, butter and blueberries or that your measurements were off? I know the quantities might not lend themselves to easy conversion to cup measurements given how small they are. Do you have any chance of weighing the ingredients in grams?
NakedBeet April 26, 2013
Is whole wheat flour the U.S. equivalent of wholemeal? And would you suggest whole wheat pastry flour for this donut?
Sophia R. April 26, 2013
Yes from what I understand - whole wheat is flour milled from the whole grain. If you have, whole wheat pastry flour would work well (the low protein content means less gluten development which lends itself well to light cakes such as these donuts), but you could also use whole wheat all purpose or cake flour (just stay away from strong bread flour!). If you don't want to use whole wheat flour, I would suggest increasing the amount of flour from 50g to 55g (as whole wheat flour absorbs more liquid than white flour).