Baked yoghurt, honey and lemon doughnuts with citrus glaze
2
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Ingredients
Plain flour
⅔ cup(s), (100g)
Baking powder
¼ tsp
Bicarbonate of soda
¼ tsp
Lemon(s)
1 medium, finely grated rind
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
99% fat-free, plain Greek yoghurt, unsweetened
1 tbs, extra
Skim milk
25 ml
Egg(s)
1 medium, lightly beaten
Honey
1½ tbs
Icing sugar mixture
3 tsp
Lemon juice
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat the oven to 200°C. Lightly spray a 12-hole mini doughnut tin with oil.
2
Combine the flour, baking powder, bicarbonate of soda, lemon zest and a pinch of salt in a large bowl. Make a well in the centre.
3
In a jug, combine the yoghurt, milk, egg and honey. Gradually pour this mixture into the flour, stirring to prevent lumps. Spoon into a piping bag fitted with a plain nozzle and pipe into the prepared tin, filling each hole two-thirds full.
4
Bake for 10 minutes, until risen and golden, then transfer the doughnuts to a wire rack to cool completely.
5
Make the glaze: in a bowl, stir together the extra yoghurt, icing sugar and lemon juice until smooth.
6
Dip the cooled doughnuts in the glaze and return to the wire rack to set – this will take about 10 minutes.
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