Sunday, August 26, 2012

Baked Spice Doughnuts

Makes six servings
5 Weight Watcher Points Plus per serving

1 cup flour (all-purpose is fine)
1 t baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sugar
1-1/2 tsp pumpkin pie spice
2 T cold unsalted butter
1/4 cup skim milk
1/4 cup nonfat Greek yogurt
1 egg
2 T powdered sugar

Preheat the oven to 350 degrees.  I used a non-stick doughnut pan, so no need for non-stick spray.

In a large bowl, mix together all the dry ingredients except the powdered sugar (flour, baking powder, baking soda, salt, sugar and pumpkin pie spice).  Add the cold butter and combine using your hands, breaking up the chunks of butter with your fingers until there are no visible chunks and the mixture feels like sand. Set aside.

In a small bowl, beat the egg and then add the Greek yogurt.  In a small sauce pan, bring the milk to a simmer and then pour it into the bowl with the egg and yogurt.  Add wet ingredients to the dry ingredients and stir to combine.  Put dough into a pastry bag or plastic bag with the tip cut off and pipe into the prepared doughnut pan.  Bake for 13 to 15 minutes.

When doughnuts are baked, remove from pan and place on a clean surface and sift powdered sugar over the top using a mesh strainer (I sprinkled). 

Thanks to Emily Bites for the recipe.

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