Different Doughnuts
Submitted by oliver8
Baked doughnuts made with Bisquick, applesauce, and yogurt for a lighter twist on a classic. Finished with a sweet almond glaze, these skip the deep fryer but keep all the golden, nutmeg-spiced flavor.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minThese aren’t your typical fried doughnuts, and that’s exactly what makes them special.
Baked until golden with a tender crumb from applesauce and vanilla yogurt, they get a warm hint of nutmeg that fills your kitchen with that old-school bakery smell.
The almond glaze drizzled on top takes them from homemade to “wait, you made these?" territory.
Using low-fat Bisquick and reduced-fat margarine keeps things lighter without sacrificing that satisfying chew.
Pro Tips
- Don’t overwork the dough when mixing or rolling; a light hand keeps the doughnuts tender instead of tough
- Use your floured finger to punch the center holes, then gently stretch to about 1 inch so they hold their shape while baking
- Let them cool slightly before glazing so the drizzle sets with a nice shine instead of melting right off
- For extra crunch, sprinkle a pinch of coarse sugar on top of the glaze before it dries
Ingredients
Directions
Preheat oven to 425 degrees F.
Prepare 2 baking sheets with cooking spray; set aside.
In a mixing bowl, combine baking mix, brown sugar, and nutmeg.
Cut in margarine with a pastry blender until mixture resembles coarse crumbs.
Stir in egg, yogurt, applesauce, and vanilla extract.
Stir just until moistened.
Turn out dough onto a surface lightly sprinkled with additional baking mix.
Roll to ½ inch thickness.
Cut with a floured 3 inch biscuit cutter.
Punch a hole in the center of each doughnut with a floured finger.
Place on baking sheet and pull dough gently to make about a 1inch hole, keeping doughnut uniformly shaped.
Brush tops with milk and sprinkle with granulated sugar.
Bake for 12 minutes or until golden brown. Cool.
Meanwhile, to prepare glaze, combine powdered sugar, almond extract, and milk.
Drizzle over doughnuts.
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