Vanilla Cake Doughnuts
Start your day in a sweet way with a batch of homemade cinnamon sugar donuts. Dip warm baked donuts into cinnamon-sugar mixture for a breakfast treat that's the perfect companion to a mug of coffee.
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Vanilla Cake Doughnuts
Directions
- Preheat oven to 325 degrees F. Coat a mini doughnut pan with cooking spray.**
- In a medium bowl, combine flour, baking soda, and salt. In a small bowl, combine yogurt, brown sugar, egg, oil, and vanilla; whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.
- Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each indent about two-thirds full. Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes; turn out doughnuts onto rack.
- In a small bowl, stir together granulated sugar and cinnamon. Dip warm doughnuts into sugar mixture, turning to coat. Makes 24 mini doughnuts (3 doughnuts per serving)
From the Test Kitchen
*Sugar Substitutes:
Choose Splenda® Brown Sugar Baking Blend to substitute for the 1/2 cup brown sugar. Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend to substitute for the 2 tablespoons granulated sugar. Follow package directions to use product amount equivalent to 1/2 cup brown sugar and 2 tablespoons granulated sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 145 cal., 176 mg sodium, 23 g carb. Daily Values: 3 percent calcium, 3 percent iron. Exchanges: .5 other carb. Carb Choices: 1.5.
*Test Kitchen Tip:
If necessary, bake doughnuts in two batches, washing pan and coating again* with nonstick cooking spray before filling with the remaining batter.
Nutrition Facts (Vanilla Cake Doughnuts)
- Per serving:
- 172 kcal ,
- 4 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 1 mg chol. ,
- 180 mg sodium ,
- 32 g carb. ,
- 2 g fiber ,
- 18 g sugar ,
- 4 g pro.