During Hannukah, I wanted to make some “healthy” donuts. This was not exactly keeping with tradition of eating oily foods for the holiday, but it was keeping with the spirit of it. I found these tasty morsels, and made a few changes for a dairy-free and delicious dessert. I could not find a donut pan, despite stopping at a few local stores I can usually rely on for good baking pans, so instead I used a muffin pan. These came out round and moist, and with the addition of some jam in the center, they tasted even better than the “real” thing.
Baked donuts (modified from this recipe)
1 cup flour
1/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces plain soy yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 teaspoons-worth of your favorite jam (I used strawberry)
In a big bowl, combine the first 5 ingredients.
Make a hole in the center of the bowl by pushing the flour mixture to the sides, and add in the egg, yogurt, oil, lemon juice, and vanilla extract. Mix the wet ingredients well with a spatula and then mix the flour in to just combine. Set aside.
Spray 8 receptacles of a muffin or cupcake tray with nonstick spray, and then divide about half the batter between the 8 muffin holes. Add about a 1/2 teaspoon’s worth of jam to each muffin, then top each muffin carefully with the remaining batter.
Bake at 400 degree F for 10 minutes. They should be getting slightly golden. Cool for 5 minutes before removing from pan to wire rack. Dust with powdered sugar before serving. Makes 8 donuts.