makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 cup nonfat plain Greek yogurt
1/4 cup skim milk
1 egg
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3 tablespoons rainbow sprinkles
For the icing:
2 tablespoons unsalted butter
3/4 teaspoon light corn syrup
1 tablespoon skim milk
1/2 teaspoon vanilla extract
2 tablespoon semisweet chocolate chips
1/2 cup confectioners’ sugar
additional sprinkles for decorating
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth. Stir in the sprinkles.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a small sauce pot over low heat, stir together the butter, corn syrup, skim milk, and vanilla extract. Once the butter has melted, add in the chocolate chips and stir until completely melted. Whisk in the powdered sugar and continue stirring until the mixture is smooth.
8. Use the icing immediately to coat the top of each donut. Decorate the donuts with sprinkles if desired.