Chocolate Filled, Upsidedown Chocolate Buttermilk Donuts w/ Salted Caramel Glaze

Well…… I gone and done it. I am back on a donut kick. So much so, I have decided to work on constructing a small donut dedicated ebook! At rough planning I will include 8 Low calorie donut options ranging from Buttermilk, to cake, to glazed, and everything inbetween! To drop a few flavors, Banana and Brown Sugar Buttermilk, Cinnamon Sugar Cake, and a Lemon!

Now, lets get down to todays recipe. When making these I filled my donut dish to full and they baked over and enclosed the donut ‘hole’ and then became known as a upside down donut.

IMG_20160516_095641

Macros:

  • Calories: 120
  • Fat: 4.2g
  • Carbs: 11.8
  • Protein: 8

Tools you will need:

  • 3 Mixing bowls
  • Spoon
  • Spatula
  • Scale
  • Teaspoon
  • Piping Bag
  • Confectioners sugar duster or mesh strainer
  • Cooling rack
  • Microwave or burner
  • Oven
  • Hot Mit

Donut Dry Ingredients:

  • 5g Unsweetened Coco Powder
  • 1.5 Scoops Protein Powder(I used ETB Chocolate, use chron30 to save 30%! http://www.etbfit.com)
  • 30g All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 26g Brown sugar Blend from stevia

Donut Wet Ingredients:

  • 21g Lite Butter
  • 6 0z Low fat Buttermilk
  • 69g Egg Whites

Filling Ingredients:

 

Lets get baking!

  1. Preheat oven to 350 degrees
  2. In a bowl place your butter and melt it down.
  3. Proceed to add in Brown Sugar mixing it in well, then add in the rest of your wet ingredients.
  4. In a separate bowl, add in all your Dry mix(other than brown sugar of course). Make sure everything is incorporated well.(I’m talking to you coco!)
  5. Slowly add dry mix into wet mixing slowly as you go. Finish mixing them together.
  6. Grab your donut pan and spray it with non stick spray. Proceed to place your batter in each mold. I got 8 and they filled high to get them to close on one side.
  7. Place in the oven on the middle rack and bake for roughly 15min depending on your protein powder.
  8. Use toothpick test to check if done. Once baked through pop out and place on cooling rack. After 10 min, take out of pan and place back on rack to finish cooling.
  9. In a small bowl melt down your frosting so it turns into a glaze. Dunk each donut in your glaze evenly covering them. Return to rack so glaze can run down the sides.
  10. Now in that same glazing bowl(don’t wash out! Any glaze is extra flavor!) add in your filling ingredients. Mix well then place in piping bag.
  11. Use piping bag to fill up the middle of the donut. You can get as fancy here as your want. Otherwise, just use a spoon and place some in each donut.
  12. Now take confectioners sugar and sprinkle over the top. I have a shaker that makes life easy. Otherwise use a mesh strainer, or just sprinkle with spoon/hands. Don’t need much!

 

 

7 thoughts on “Chocolate Filled, Upsidedown Chocolate Buttermilk Donuts w/ Salted Caramel Glaze”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s