Description
Baked whole wheat doughnuts, studded with chocolate chips, and finished off with a delicious eggnog glaze.
Ingredients
- FOR THE DOUGHNUTS:
- 1 cup Whole Wheat Pastry Flour
- 1 cup All-purpose Flour
- ¾ cups Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Sea Salt
- ¾ cups Milk (I Used Fat Free)
- 2 teaspoons Vanilla
- 2 whole Eggs, Beaten
- ¼ cups Nonfat Vanilla Yogurt
- ½ cups Chocolate Chips
- FOR THE EGGNOG GLAZE:
- ½ cups Eggnog, I Used Reduced Fat
- 2 Tablespoons Nonfat Vanilla Yogurt
- ½ cups Powdered Sugar
- ½ teaspoons Cinnamon
Preparation
For the doughnuts:
Preheat the oven to 425ºF and grease two 6-cavity doughnut pans with cooking spray. Prepare a piping bag with a large round tip, and set aside. You can also just spoon the doughnut batter into the doughnut pan, but piping it in is easier.
In a medium size bowl, whisk together the flours, sugar, baking powder, and salt. Add in the milk, vanilla, eggs, and yogurt. Stir until well-combined. Fold in chocolate chips.
Scoop the batter into the prepared piping bag, and pipe the batter into the doughnut pan (or if you prefer you can spoon the batter into each doughnut mold).
Bake at 425ºF for 7-8 minutes, or until the top of a doughnut springs back when you touch it with your finger. Remove pans from the oven. Let doughnuts cool slightly in pan, then remove them from the pans and glaze the doughnuts immediately.
For the glaze:
In a small bowl whisk together eggnog, yogurt, powdered sugar, and cinnamon until you reach the desired glazing consistency. You may need to add more eggnog or yogurt.
Dip doughnuts into glaze, set them on a sheet of parchment paper and let them cool.
