¼cupplain yogurtregular, Greek, or any fat content
1teaspoonvanilla extract
SPICED SUGAR COATING
3/4cupgranulated sugar
1teaspoonground cinnamon
1/2teaspoonground cardamom
1/4teaspoonground ginger
1/2cup(1 stick) unsalted buttermelted
Instructions
Preheat oven to 350ºF.
Spray a donut pan with non-stick spray and set aside.
DONUTS
In a medium size bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, salt, and brown sugar. Set aside.
In a small bowl, whisk together egg, butter, milk, yogurt, and vanilla extract until smooth. Pour wet ingredients into dry ingredients and blend until just combined, being careful not to over mix.
Transfer batter to a large zip top bag, snip the corner off, and pipe batter evenly into donut wells, filling them ⅔ to ¾ full. You may also use a spoon.
Bake for 10-12 minutes or until edges just start to brown. Cool on a wire rack until they are cool enough to handle before dipping in glaze.
SPICED SUGAR COATING
In a small bowl (wide and shallow enough to dip your donuts into), combine the sugar, cinnamon, cardamom, and ginger. Toss together until thoroughly mixed. Set aside.
Melt the butter in a small bowl (wide and shallow enough to dip your donuts into). Dip each donut in the butter, coating all surfaces. Then, place buttered donut in the spiced sugar coating, flipping a couple times to coat all surfaces. Transfer to wire rack to cool until ready to serve. Donuts are best enjoyed the day they are made, but will stay fresh covered tightly at room temperature up to 2 days. Donuts freeze well, up to 2 months. Thaw in refrigerator overnight. Reheat in the microwave as needed.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.