30 min.
Preparation time
Preparation: 15 min.
Cooking: 15 min.
Gaps: no
Total: 30 min.
Servings
Serve: 6 persons
Weight Per Serving: 68g
Price Per Serving: 0.27$
190kcal
Nutrition
Calories: 190kcal
Protein: 8.16%
Fat: 30.43%
Carbs: 61.41%
Ingredients
- 1 teaspoon double-acting baking powder
- 1 eggs beaten
- 0.8 cup flour all-purpose (120 grams)
- 0.5 teaspoon nutmeg freshly grated
- 0.3 cup yogurt plain
- 0.5 teaspoon salt
- 75 grams caster sugar
- 1 teaspoon vanilla extract
- 1 ounce vegetable shortening unsalted
- 0.3 cup milk whole
- 30 grams pastry flour whole wheat
Equipment
- bowl
- frying pan
- oven
- whisk
- blender
Directions
- Preheat the oven to 350°F. Lightly grease a doughnut pan.
- Sift the flours and baking powder together into a large bowl or the bowl of a mixer.
- Whisk in the sugar, nutmeg, and salt.
- Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed.
- Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.
- Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear.
- Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes.
- Let cool slightly before removing from pan. Glaze as desired.
- Reprinted with permission from Doughnuts by Lara Ferroni, © 2010 Sasquatch Books
Nutrition Facts
Properties
Nutrition Score
5.2404347790972%
Nutrients percent of daily need