It was brought to my attention earlier this week that my first two Fresh Baked Friday recipes didn’t actually involve any baking.
Guilty as charged.
It’s been so hot and humid that I’ve stayed far, far away from my oven. But then I saw this recipe and thought, “I absolutely need to make homemade doughnuts.”
For this Fresh Baked Friday I am bringing you a healthier version of a drive-thru favorite, the glazed doughnut. I put my own twist on traditional glaze to make it fruity with real strawberries. These doughnuts are sweet and cakey yet still moist thanks to the Greek yogurt and almond milk.
These doughnuts are actually on the healthier side compared to their fried counterparts and are surprisingly easy to make. No yeast, no splattering hot oil, and no complicated mixing instructions. I am forever in debt to Sally’s Baking Addiction for inspiring me with her recipe.
I used my Wilton Doughnut Pan to make these delicious treats. If you don’t have one you can snatch one up for cheap on Amazon. Don’t want to invest in a new pan? No problem! Use a mini muffin tin or drop them like biscuits on a cookie tray and make glazed doughnut holes instead.
I knew this would be the perfect recipe to start off the weekend. Enjoy!
Strawberry Glazed Doughnuts
1 cup flour
6 tbsp sugar
1 tsp baking powder
1/2 tsp nutmeg (optional)
1/4 cup nonfat vanilla Greek yogurt
1/2 tsp vanilla extract
1 tbsp unsalted butter, melted
2 tbsp almond milk
- Preheat oven to 325 degrees.
- Combine flour, sugar, baking powder and nutmeg (if desired) in a large bowl.
- In a small bowl, whisk yogurt, milk, egg, vanilla and melted butter.
- Add wet ingredients to dry ingredients in the large bowl, mixing until combined. Be careful not to over mix the batter, you want it a little lumpy. Let the batter rest while you complete the next step.
- I’ve found that the doughnuts cook more evenly if the pan is warmed before putting the batter in. To do this, place the empty doughnut or muffin pan in the preheated oven for about 2 minutes. Carefully remove the warm pan from the oven and spray with non-stick cooking spray.
- Spoon the doughnut batter into a pastry bag or Ziploc bag with a corner cut off. Use this to pipe the batter into the preheated doughnut tin. Fill the cups about 2/3 full.
- Bake the doughnuts about 8 to 11 minutes or until the tops are golden and springy when touched.
- Let doughnuts cool in the pan before removing.
- Place doughnuts on a baking rack until completely cool.
- Dip in strawberry glaze (recipe below) and place on cooling racks over wax paper. I dipped mine 3 or 4 times to get a good layer of glaze on them.
4 large strawberries, sliced
1 tbsp strawberry jam
1 tbsp milk
1 – 2 cups confectioners’ sugar, sifted
- Puree sliced strawberries with strawberry jam in a blender.
- In a bowl, combine the strawberry mixture with milk and 1 cup of confectioners’ sugar.
- Stir and continue adding sugar until the frosting reaches your preferred consistency. The more sugar, the thicker the glaze. I used all two cups of sugar.
The best part about baking is that you can experiment with substitutions to make a recipe your own. I chose to use nonfat Chobani Vanilla Greek Yogurt and Silk Original almond milk in this recipe, but you could replace the Greek yogurt with regular or fruit yogurt and almond milk with skim or 2% milk. Just keep in mind that substitutions can change the nutrition of a recipe.
One last note: I had a lot of strawberry glaze left over, so I plan to use it on French Toast this weekend. Yum!
Do you have a recipe that puts a healthy twist on an unhealthy favorite?