Baked Doughnuts

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For a healthier alternative to fried, try this Baked Doughnut Recipe. A rich, flavorful batter made with buttermilk and yogurt bakes up into a satisfying treat with the morning cup of coffee. These doughnuts freeze well, so make some ahead for those rushed mornings.

Baked DoughnutsIngredients

  • 1 Cup of flour
  • 1/2 Cup sugar
  • 1 Tbsp poppy seeds
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/3 Cup of buttermilk
  • 1/3 Cup of low fat plain yogurt
  • 1 Tbsp canola oil
  • 2 tsp lemon juice
  • 1 tsp lemon peel grated
  • 1/2 tsp vanilla extract
  • 2 tsp confectioners’ sugar, divided

Method

Preheat the oven to 400F degrees.

Coat six 4-inch tube pans with non-stick cooking spray.

Mix together the flour, sugar, poppy seeds, baking powder, soda and salt.

In another bowl, whisk together the egg, buttermilk, yogurt and oil, then stir in the lemon juice, lemon peel and vanilla.

Add the wet mixture to the dry blend until just moistened through.

Dust the tube pans with 1tsp of confectioners’ sugar.

Pour batter into the pans and bake about 10 minutes.

Cool in the pans for 5 minutes before moving to a rack to finish cooling.

Dust with remaining sugar before serving.

Serves 6.

Baked Doughnuts
Print Recipe

Baked Doughnuts

For a healthier alternative to fried, try this Baked Doughnut Recipe. A rich, flavorful batter made with buttermilk and yogurt bakes up into a satisfying treat with the morning cup of coffee. These doughnuts freeze well, so make some ahead for those rushed mornings.
Servings: 6

Ingredients

  • 1 Cup of flour
  • 1/2 Cup sugar
  • 1 Tbsp poppy seeds
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/3 Cup of buttermilk
  • 1/3 Cup of low fat plain yogurt
  • 1 Tbsp canola oil
  • 2 tsp lemon juice
  • 1 tsp lemon peel grated
  • 1/2 tsp vanilla extract
  • 2 tsp confectioners’ sugar divided

Instructions

  • Preheat the oven to 400F degrees.
  • Coat six 4-inch tube pans with non-stick cooking spray.
  • Mix together the flour, sugar, poppy seeds, baking powder, soda and salt.
  • In another bowl, whisk together the egg, buttermilk, yogurt and oil, then stir in the lemon juice, lemon peel and vanilla.
  • Add the wet mixture to the dry blend until just moistened through.
  • Dust the tube pans with 1tsp of confectioners’ sugar.
  • Pour batter into the pans and bake about 10 minutes.
  • Cool in the pans for 5 minutes before moving to a rack to finish cooling.
  • Dust with remaining sugar before serving.