|Nutella and Sprinkles|
There are many recipes for baked donuts online and in the interest of getting these ready quickly for a mid-afternoon snack, I chose a recipe that didn't require yeast. The result was a more dense, cakey type donut which was conducive to soaking up the tangerine glaze.
|I used a small ice cream scoop to fill these and pushed the dough around with a spatula. I would fill them slightly less next time around, which would probably yield 3-4 more donuts!|
You can find the original recipe here: My Culinary Journal. I made just a few adjustments below in pink:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 tub (150 gm ) plain yogurt (I used a little more than 5 oz. of greek yogurt that I diluted a bit with water since it tends to be thicker than regular yogurt)
- 1 tablespoon canola oil
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- In a small bowl, combine the dry ingredients.
- Combine the egg, yogurt, oil, lemon juice and vanilla and mix well.
- Stir into dry ingredients just until moistened.
- Coat the tube pans with nonstick cooking spray
- Bake at 400 degrees for 10-12 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
|Tangerine Glaze and Powdered Sugar|
|Chocolate Banana Creme and Sprinkles!|
Drizzle with your favorite glaze, chocolate spread, nutella etc. etc. The possibilities are endless! I whipped up a quick tangerine glaze with the juice of 1/4th of a tangerine and about 1/3-1/2 cup of powdered sugar. The remaining donuts were generously covered with nutella and banana chocolate creme
|Getting ready to frost and glaze|
Happy Cooking and Happy Styling!