This weekend marks the first official weekend of Fall and what better way to celebrate than with a cozy delicious breakfast treat. Full disclosure, this recipe kinda happened by accident but it turned out so damn delicious I decided to try to create the mistake again Continue Reading…
Over the weekend I got a very pregnant craving for donuts. So I whipped up these with a few of my own touches 🙂 They are SO delicious! Probably why there are only 3 (soon to only be 2) left out of the full dozen batch…oops.
Here is the recipe along with the few changes I made to make the recipe my own.
- 1 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 egg
- 3 tablespoons unsalted butter (melted)
- 1/4 cup milk
- 2/3 cups plain greek yogurt
- 1 1/2 teaspoon vanilla extract
For the topping I went with a chocolate cinnamon combination. I LOVE chocolate and cinnamon together, especially this time of year.
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk
- 1 teaspoon cinnamon
- whatever topping you like: sprinkles, nuts, ect.
Basically you just want to mix all the dry ingredients together first. I usually sift them together to get a little fluffier doughnut, and then add all the wet ingredients in and mix everything together. Bake at 350 degrees for 10 minutes in a doughnut pan like this one I got from Target. The dough will be thick so I use two spoons to kind of spread it around each doughnut slot in the pan.
For the topping you just want to pour the chocolate chips, milk and cinnamon in a small pot and heat it up slowly over the stove until smooth and not too thick. You can add a little more milk if you think the mixture is not thin enough. Once the doughnuts have cooled enough to handle turn them upside down into the chocolate mixture and just spin them around a few times to ensure they are covered. Sprinkle with whatever topping you like and enjoy!