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Yogurt-glazed donuts
Donuts are one of the trendiest treats around and now you can make them at home with this simple and delicious recipe...
Serves 12Prep: 20 minutes, plus chilling and cooling timeCook: 10 -12 minutes
Ingredients:Yogurt Glaze:100ml Onken Yogurt of your choice, e.g. 0% Fat Vanilla, 0% Fat Strawberry, 0% Fat Blueberry & Elderberry, Cherry (or use your favourite).50g icing sugar, sieved
Donuts:100g unsalted butter100g caster sugar120g self-raising flourPinch of salt1 egg, beaten60ml Onken Vanilla Yogurt
Equipment:12 hole donut baking tins
Method:Yogurt glaze: In a small bowl whisk together the yogurt of your choice with the icing sugar. Whisk until smooth. Cover and chill in the the fridge for at least 30 minutes, or until required.
Preheat the oven to 180C/gas mark 4.
Donuts: Grease the donut tins.
In a medium bowl whisk together the butter, sugar, flour, salt, and egg until smooth and creamy. Finally whisk in the vanilla yogurt.
Using a dessert spoon or piping bag carefully spoon the batter into the donut tins until about ⅔ full.
Bake for approximately 10-12 minutes, or until a skewer inserted comes out clean.
Leave in the tin for 5 minutes, then turn out onto a cooling rack. Allow to cool completely.
Dip the top of each donut in the chilled glaze. Leave to set before serving. For a thicker topping double dip in glaze if liked. The donuts can be refrigerated and removed from the fridge 15 minutes before serving.
TIPS: If you like, after glazing the donuts can be decorated with a little fresh sliced/chopped fruit or dried fruit, chopped nuts, or dessicated coconut.
For best results, when glazed the donuts are best served within a few hours.