Trying to make healthy donuts--help!

Shrinkrap
Sat, 25 Aug 2007 16:09:50 +0000

I think using skim milk instead of whole and whites instead of yolks will change the chemistry of your product alot; substituting for the fat in butter will as well. Baking is ALOT like chemistry & you should search the internet for the role of fat in baking. Often it is largely flavor, but it does other things as well. If your going to deep fry I’m in not sure if trying to reduce the fat in the recipe is going to make your treat “low fat”. Why sesame oil? I’m not sure it has a high enough “smoke point” for deep frying. I think “safflower oil” is supposed to be the healthiest & while some are worse for your health ( I think Crisco is worse because it’s hydrogenated ) I believe they all have the same 9 caloriess per gram. There are different wheat flours but whole wheat flour will be too “heavy”. “White whole wheat” or a combo might work. Good luck!