Anyone who knows me, knows that my donut addiction is seriously crazy. It is my weakness. I am more a cake type donut gal. Where I live, you can’t really find good donuts. When I visited the U.S. recently, I was sure to pick up a donut baking pan along with eating about a dozen donuts. Today, I needed a happy moment and baking or yoga is my go to. Drum roll, donuts it was!
Now, I am not saying these are super healthy by any means. However, compared to normal donuts, I did make it healthier by cutting half the fat/sugar. So lets just call this healthy-ish, agreed?
This super easy recipe came together in 30 minutes total from start to finish. It is inspired from traditional sour cream cake like donuts. So there is no yeast or fried in oil. It is made in the oven.
Set your oven to 350f/180c. Recipe will make about 6-8 donuts.
In a bowl add
- 0.5 cups Greek Yogurt (I used full fat to get a protein boost!)
- 0.25 cups sunflower oil or coconut oil melted
- 1 egg
- 1/2 tbsp vanilla extract
- 0.25 cups sugar
Mix well then add
- 1 cup wheat flour
- 1/2 tsp baking soda
- pinch of salt
- pinch of nutmeg and cinnamon
Mix until all combined then fill your non-stick donut pan (or oil your pan). I did this with a spoon, but you could use a plastic bag and pipe it. Put in the oven for about 13-14 minutes. Cool for 5 minutes in the pan and then take the donuts from the pan and cool on a wire rack.
Toppings are up to you, but I go for a traditional glaze.
In a bowl mix
- 0.5 cup powder sugar
- 2-3 tbsp non-dairy milk
- 0.5 tsp vanilla extract or add cocoa powder for a chocolate glaze (both are optional)
Stir until well combined and you have nice drippy consistency. You may need to add more sugar or cocoas or milk to get the right texture.
Take your cooled donuts and dip into bowl. I only dip one side as I find it is too sweet to do both sides. But I won’t mess with your donut needs so have a party with the icing if you wish. Let iced donuts sit on rack as the icing will drip until it is hard. If you haven’t yet eaten your donuts; once icing is hard, you can store donuts in a plastic bag or container for about 1-2 days. You could probably freeze them too.