This morning I had a strange craving for powdered donuts. Now, I usually eat pretty healthy for breakfast in the mornings, but maybe because today is Sunday I felt like doing something different. Actually, these mini donuts are baked, so they have a lot less calories than the donuts fried in oil. These mini powdered donuts remind me of the Hostess Donettes from childhood! They go great with coffee, and I love that I can eat a few of them without feeling sick afterwards. The last few times I have bought something sweet at Starbucks in the mornings I have sworn not to do it anymore because I feel so bad after.
I decided to start doing “Sunday Funday” on my blog every Sunday. Some of you are probably thinking something totally different from what I mean by Sunday Funday (remember Sunday Funday in college?), but I don’t mean that one! Every Sunday I want to make something fun to share – here are some examples of what you might see: Hot Cocoa Pancakes, Peanut Butter Cup Cupcakes, Nutella Whoopie Pies. I eat healthy all week long except for my occasional dessert binges (last night at a friend’s going away party I had red velvet cake with cheesecake frosting :X), and sometimes you will see them on here. Today this happened to be these powdered sugar donuts!
I hope you are having a nice weekend! It always go by so fast, and now I have a lot of work to do. Tomorrow I may have to give a presentation, so I will be preparing for that the rest of the day. Now I just need to disconnect my internet so I don’t go on Pinterest/Instagram/FoodGawker the rest of the day! Bahhh they are so addicting!
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 2 large eggs
- 3 tbsp vegetable oil
- 2 tbsp plain yogurt
- 1/4 cup milk
- Powdered sugar
- Preheat oven to 375 degrees F.
- Whisk together all dry ingredients in a medium bowl.
- In a separate bowl, beat the eggs, oil, yogurt and milk well with a fork.
- Pour liquid ingredients into the dry ingredients and mix with a teaspoon until combined.
- Grease the mini donut pan and fill each form half full.
- Bake for about 10 minutes, checking if done by touching the top with your fingertip (it should be firm and spring back).
- Let cool 5 minutes, then carefully remove the donuts from the pan and place on a wire cooling rack.
- Coat once each with powdered sugar, then let cool 30 minutes. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2013/02/powdered-donuts-1.jpg”]
- Coat a second time by rolling each donut in powdered sugar and shaking of the excess. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2013/02/powdered-donuts-2.jpg”]
- Store in an airtight container.