Whisk together all of the dry ingredients in a medium-sized mixing bowl.
In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.
Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on a rack. Sprinkle heavily with confectioners' sugar; then sugar again, just before serving. Alternatively, coat with cinnamon-sugar; or dip in glaze, and sprinkle with nuts, flaked coconut, etc.
Tips from our Bakers
- Using pastry flour will make a more tender doughnut.
- If you don't have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water.
- Non-melting topping sugar is the ideal coating if you want to make these doughnuts quite far ahead, as it won't melt and disappear as other sugars will.