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Photo of Baked yoghurt, honey and lemon doughnuts with citrus glaze by WW

Baked yoghurt, honey and lemon doughnuts with citrus glaze

2
2
2
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
12
Difficulty
Easy

Ingredients

plain flour

100 g

baking powder

¼ tsp

bicarbonate of soda

¼ tsp

lemon(s)

1 medium, finely grated rind

99% fat-free plain Greek yoghurt

⅓ cup(s), (80g), plus 1 tbs extra for glaze

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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