 |
| Ingredients | Grams | Baker's % |
| All-Purpose Flour | 128 | 100 |
| Baking Powder | 3 | 2.3 |
| Baking Soda | 4 | 3.1 |
| Salt | 1 | 0.8 |
| Egg | 45 | 35.2 |
| Non-Fat Vanilla Bean Yogurt | 170 | 132.8 |
| Canola oil | 14 | 10.9 |
| Lemon Juice | 10.6 | 8.3 |
| Maple Syrup | 48.8 | 38.1 |
| Cinnamon | 4 | 3.1 |
| Sugar | 100 | 78.1 |
| Butter | 28 | 21.9 |
Directions
Preheat the oven to 400°F. Toss the cinnamon and sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Divide batter evenly into a greased donut pan.
Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Use a pastry brush to butter your donuts and then dip each donut in the cinnamon sugar mixture to coat.
