- 6
Ingredients
- DONUTS:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 TBSP. unsalted butter, melted
- Zest and juice from half a lemon
- 1/2 plain low-fat Greek yogurt
- 1 egg
- 2 TBSP. milk
- 1 tsp. vanilla
- GLAZE:
- 1 cup icing sugar
- 1/2 tsp. lemon juice
- Zest from half a lemon
- 2 TBSP. plain low-fat greek yogurt
- 1 tsp. milk
Preparation
Step 1
Preheat the oven to 325°F. Spray the donut pan with non-stick spray.
Combine the flour, sugar, baking powder, and salt in a small bowl. Whisk together. In a medium bowl, combine the butter, lemon zest and juice, yogurt, egg, milk, and vanilla. Mix together, then add the dry ingredients and stir until just combined.
Spoon the batter into an icing bag and then pipe into the donut pan. Alternatively, you can spoon the batter directly into the pan, but I find this to be way messier.
Bake the donuts for 12-14 minutes, or until a toothpick inserted into one of the donuts comes out clean. Allow the donuts to cool in the pan for about 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
Mix the glaze ingredients together in a small bowl. Dip the tops of the cooled donuts into the glaze and then top with sprinkles, if desired. Enjoy immediately. The donuts will keep for a couple of days in an airtight container, but I recommend enjoying them the same day they are made.