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Baked yoghurt, honey and lemon doughnuts with citrus glaze

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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