Donuts for breakfast doesn’t have to mean deep-fried, chocolate covered, jelly stuffed balls of dough. Admittedly, that does sound nice, but may just turn you into a sugar-crazed snack monster that wants to take a nap 30 minutes after eating one (or is that just me?).
These donuts, although still sweet and delicious, are a little lighter on the sugar, and they’re baked, not fried. Soft and fluffy with a delicious maple glaze, plus a sprinkling of cinnamon for a warming, fall-inspired snack.
Eat them warm with the glaze still runny and a steaming cup of coffee (oh yes!!)
Or you can let them cool, allowing the glaze to firm up for tomorrow morning’s breakfast. So good, you might need to make double!
Here’s what you’ll need:
- 1 1/2 cup all-purpose flour
- 1/2 cup superfine sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp cinnamon
- 1 large egg
- 2 tsp vanilla extract
- ½ cup Greek yogurt
- 4tbsp coconut oil, melted
- 1/3 cup milk
- 1½ cups confectioners’ sugar
- 1/4 cup maple syrup
- ⅛ tsp salt
- 1/4 tsp cinnamon
2. Spoon the donut batter into a piping bag (no tip required) or a plastic bag with the corner cup off. You want the hole to be approx. ¾”. This makes it easier to fill the donut tins. Pipe the batter into each tin. Place in the oven and bake for 10-15 minutes, until an inserted skewer comes out clean.
3. Whilst the donuts are cooking, place all of the glaze ingredients into a medium-sized bowl and whisk together until combined. Put to one side.
4. Take the donuts out of the oven, leave to cool in the tray, then remove from the tray and dip the donuts into the glaze. It’s best to dip the base side of the donut in the glaze, as this side will be smoother. Turn over and place on a cooling rack. Leave the glaze to set for 5 minutes, then sprinkle on the cinnamon.
Alternatively, you can glaze them and eat them whilst still slightly warm. Delicious!