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Peppermint doughnuts

Peppermint doughnuts

5
Points®
Total Time
1 hr
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
These festive doughnuts are sure to put you in the holiday spirit. They get a lift of cooling freshness from mint extract in the batter and a sprinkling of crushed candy as a finishing flourish on top. Because it’s rather potent, we use only a quarter teaspoon of extract; if you use more, you run the risk of overwhelming the treats. Make sure that the doughnuts have cooled to room temperature before you glaze them. If they’re too warm, the glaze will slide right off.

Ingredients

Cooking spray

4 spray(s)

Whole wheat pastry flour

1 cup(s)

Powdered sugar (confectioner's)

½ cup(s), divided

Baking powder

¾ tsp

Table salt

¼ tsp

Unsweetened applesauce

⅔ cup(s)

Mint extract

¼ tsp

Egg

1 large egg(s)

Plain fat free Greek yogurt

1 Tbsp

Candy cane

1 item(s), (about 14 grams), crushed

Instructions

  1. Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
  2. In a medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. In another medium bowl, whisk together applesauce, mint extract, and egg. Add applesauce mixture to flour mixture; stir until well combined.
  3. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool to room temperature.
  4. In a small bowl, stir together remaining ¼ cup powdered sugar and yogurt; be patient and resist the urge to add more yogurt (the mixture will loosen as you continue to stir). Dip top of each doughnut in glaze to coat; sprinkle glaze evenly with crushed candy cane.
  5. Serving size: 1 doughnut

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