Fall is back and so is the craving for warm, Sunday morning breakfast treats.  But before we hop into the car and head down to the local doughnut shop, or rip open a package of (gasp) Hostess Doughnuts, let’s take a look at what ingredients are actually in (full disclosure) my favorite treat.

Oh, and for any vegetarians – pay special attention to the Hostess Doughnuts.  You may be surprised to see “Beef Fat” in the laundry list of ingredients.

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THE COMPARISON: Dunkin’ Donuts vs Hostess Donuts vs. Out of the Box Food Whole Wheat Buttermilk Doughnuts

(All ingredients followed by an * can be referenced at www.wikipedia.org by clicking on the ingredient)

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Dunkin’ Donuts Glazed Cake Donut

Ingredients:

Donut:

• Enriched Bleached Wheat Flour
  • Wheat Flour
  • Malted Barley Flour
  • Niacin, Reduced Iron
  • Thiamin Mononitrate
  • Enzyme
  • Riboflavin
  • Folic Acid
• Palm Oil
• Skim Milk
• Sugar
• Water
• Soybean Oil
• Egg Yolks

Contains less than 2% of the following:

• Leavening
  • Sodium Acid Pyrophosphate
  • Baking Soda
  • Sodium Aluminum Phosphate
• Salt
• Defatted Soy Flour
• Soy Flour
• Soy Lecithin
• Wheat Starch
• Konjac Flour
• Wheat Germ
• Carrageenan
• Dextrose
• Natural and Artificial Flavor
• Enzyme Modified Egg Yolks
• Gelatinized Wheat Starch
• Colored with (Turmeric and Annatto Extracts, Beta Carotene)
• Defatted Wheat Germ

Glaze:

• Sugar
• Water
• Maltodextrin

Contains 2% or less of:

• Mono and Diglycerides
• Agar
• Cellulose Gum
• Citric Acid
• Potassium Sorbate (Preservative)
• Artificial Flavor

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Hostess Glazed Donut Bites

Ingredients:

• Wheat Flour Enriched
  • Flour
  • Barley Malt
  • Ferrous Sulfate [Iron]
  • Vitamin B
    • Niacin
    • Thiamine Mononitrate (Vitamin B1) {Vitamin B1}
    • Riboflavin (Vitamin B2) {Vitamin B2}
    • Folic Acid (Vitamin aB)
  • Sugar
  • Vegetable(s) Shortening Partially Hydrogenated and/or Animal Shortening Partially Hydrogenated
    • Contains One Or More Of The Following (Soybean(s) Oil Partially Hydrogenated
    • Cottonseed Oil Partially Hydrogenated
    • Canola Oil Partially Hydrogenated
    • Beef Fat
• Water
• Soybean(s) Oil
• Milk Non-Fat
• Soy Flour

Contains 2% or less

• Glycerine
• Leavening (Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate)
• Egg(s) Yolks
• Salt
• Soy Lecithin
• Mono and Diglycerides
• Dextrose
• Wheat Starch
• Cellulose Gum*
• Tapioca Dextrin
• Corn Dextrin
• Guar Gum*
• Karaya Gum*
• Calcium Carbonate
• Calcium Sulphate (Sulfate)*
• Agar*
• Locust Bean Gum*
• Sodium Phosphate
• Corn Starch
• Butter
• Caramel Color*
• Potassium Sorbate To Retain Freshness
• Sodium Caseinate
• Sodium Propionate
• Sorbic Acid
• Flavor(s) Natural & Artificial*

**All listed product ingredients are taken from the product’s package or website.  Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package/website for the most current information.

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Our Whole Wheat Buttermilk Doughnuts are easy to make, contain only ten ingredients, and are delicious topped with a Meyer Lemon Glaze or rolled in cinnamon sugar.  Plus, by frying them at home, we can avoid the dangerous “partially hydrogenated” fats found in many other store bought doughnuts.

Out of the Box Food^SM Whole Wheat Buttermilk Doughnuts

Serves: 4-6

Special Equipment: Deep pot, fry thermometer, large bowl, paper towel lined baking sheet

• 2 C unbleached all purpose flour
• 1 1/2 C whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1/2 tsp cinnamon
• 1/2 C sugar
• 2 eggs, room temperature
• 4 tbsp melted butter
• 1/2 tsp vanilla
• 3/4 C buttermilk, well shaken
• Vegetable oil (approximately 2 quarts)

Directions:

• Preheat 3-4″ of vegetable oil to 375 degrees.
• In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, cinnamon & sugar.
• In a smaller bowl whisk together eggs, butter, vanilla & buttermilk.
• Pour wet ingredients into dry and stir with wooden spoon to combine (dough will be sticky)
• Place dough on lightly floured surface and kneed 3-4 times.  Roll out to approximately 1/2″ thick.  Using a 4″ round cookie cutter, cut dough into large circles.  Using a 1′ round cookie cutter (or small rimmed glass), cut out the center of each circle.
• Re-kneed dough as needed and repeat until all the dough has been cut into circles & holes.
• Place doughnuts and holes on parchment lined baking sheet until ready to fry.

• Carefully place doughnuts/hole a few at a time into hot oil.
• Fry until the doughnuts float and begin to brown on the bottom (approximately 3-4 minutes) then turn over.
• Continue frying 1-3 minutes more or until golden brown.
• Remove doughnuts to paper towel lined plate and repeat with remaining doughnuts/holes.
• Dip still warm doughnuts into Meyer Lemon glaze or Cinnamon Sugar topping.
• Serve warm.

Meyer Lemon Glaze

• 1/2 C powdered sugar
• 3 tsp Meyer lemon juice
• 1 tsp Meyer lemon zest

Whisk all ingredients together in small bowl.

Cinnamon Sugar Topping

• 1/4 C organic granulated sugar
• 1 tsp cinnamon

Combine cinnamon and sugar and pour onto a plate to roll/dip doughnuts.

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Until next week…