I’ve fallen in love with an oven. It was innocent enough at first. I first fell for its looks, sleek and sexy on my countertop, but then I got to know it from the inside out and I’m sure the big, bulky oven I used to know will be relegated to Thanksgiving use only.
The Wolf Gourmet countertop oven can do anything my standard oven can do: roast a chicken, broil a piece of fish, bake a pan of brownies (and I mean a full-sized pan, not just some miniature 8×8 situation) but it does it faster and more evenly than my oven, not to mention using less energy in the process.
It was in this lover’s haze that I decided to try my hand (for the first time ever) at baking donuts. To my dismay the donuts my daughter always goes for at the donut shop are the ones coated in thick, purple frosting and some sort of sugary cereal. In my forever motherly way of trying to make what my kids love a little bit healthier, I decided to come up with my own version that would be easy enough to make whenever the urge strikes.
I knew I couldn’t get rid of the cereal sprinkle so I opted for crushed Sucaritos. Sucaritos are the Mexican version of Frosted Flakes which, I’ll admit, contain more sugar but also have an irresistible crunch that is far superior to the American version. I made a perfect little sprinkle by placing them inside a plastic bag and giving them a whack or two with a rolling pin.
The donuts are as easy as pie (actually much easier than pie) to make. Mix a few simple ingredients like fresh orange zest, fresh-squeezed orange juice, an egg, and some flour together and bake. They are naturally dairy-free which makes them a bit lighter and fluffier than some other baked donuts I’ve tried.
Use a resealable plastic bag to evenly pipe the batter into the donut pan and off they go into the oven. The Wolf Gourmet countertop oven easily accommodates a regularly-sized donut pan, so no worries there, and the convection mode bakes them quickly and evenly for perfect golden donuts every time.
Kate Ramos is a trained chef, Food Editor, and recipe developer. She created ¡Hola! Jalapeño to combine her love for food with her desire to share her husband’s Mexican heritage with her kids. ¡Hola! Jalapeño is chockful of Mexican-inspired recipes that are based in the Mexican pantry and California freshness, but influenced by more than two decades of work as a Chef in restaurant kitchens. If she’s not in her kitchen making googly-eyes at her Countertop Oven, she’s either hitting the beach or out for a hike near her Southern California home with her son and daughter.
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