I finally caved and bought a donut pan. I had been saving delicious baked donut recipes, so when I needed to order some things from Crate and Barrel, I added the Wilton donut pans to my order. The first recipe I tried came from Prevention RD. These were a good, lighter donut option that I served at mom's birthday brunch. They were tasty, but they didn't scream "donut" to me. I do realize this is most likely because they weren't fried! I am going to continue to try my variety of donut recipes to find a favorite.
It should be noted that I live in the land of Dunkin Donuts. There is one almost every other mile around here. Therefore, I am going with the spelling d-o-n-u-t for the blog.
You will need:
*1 cup all-purpose flour
*1/3 cup sugar
*3/4 tsp baking powder
3/4 tsp baking soda
*1/4 tsp salt
1 small-single-serving container Chobani vanilla Greek yogurt
*1 tbsp vegetable oil
2 tsp lemon juice
1 tsp vanilla extract
*2 tbsp semi-sweet chocolate morsels
1. Preheat oven to 400 F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine egg, yogurt, canola oil, lemon juice, and vanilla extract. Fold the wet ingredients into the dry, mixing until just combined.
4. Spray the donut pan with nonstick cooking spray; divide the chocolate morsels in the bottom of each of the donut tube pans. Divide batter among pans. Place the batter only about half full because these will rise.
5. Bake for 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire rack.