Hey everyone, it’s that time of the week again where I come out with yet another doughnut recipe. Forgive me, but it had to be done. After the plain version turned out so well, chocolate yoghurt doughnuts were in order! A s’mores version in fact, with a simple Nutella glaze and toasted marshmallows on top.
If you’ve been following me for a while, then you know me… I’m generally not a baked doughnut kind of person, but I think this basic yoghurt/butter based recipe may have just changed my mind forever. I can’t even begin to tell you how good these were so it’s a good thing I only made two! Which I guess is the beauty of an egg-less recipe; you can easily divide or multiply it as much as you want.
They’re still just as quick and simple as my plain recipe, but I’ve reworked it slightly by using bread flour (I use Freee Foods by Doves Farm) and MY GOD the texture is even better. I’ve amended my plain post to include a bread flour version as well for this reason.
P.S.: as a bonus the recipe itself is actually fairly healthy compared to usual doughnuts and not packed with sugar (except what you choose to add on top).
1. If you don’t have BREAD FLOUR, you can use a plain all purpose gluten free flour blend, but bear in mind that the different composition of the flour might mean you need to add a bit more flour to get the same batter consistency.
2. Rest the dough for 15-20 mins, if possible. It’s not a necessity, but giving any batter some time to properly absorb the liquids always helps towards producing a better texture. You can let it rest while preparing your doughnut mould and pre-heating the oven.
3. Eat them RIGHT AWAY. Doughnuts are always best eaten freshly cooked. Whether gluten free or not, they tend to lose their softness and go stale pretty quickly. To be honest I haven’t actually tested it with these as all my batches have been eaten in seconds so this is more of a precaution.
4. Multiply or divide the recipe as needed; this is a small batch that only yields about 4 large doughnuts.
5. Let them cool down (upside down on a cooling rack or plate) before adding any icing/decorations or it’ll just melt off and potentially mess up the texture too (they need time to let some steam out / dry out a bit inside). I know you all know this, but I also know that most people are too impatient to wait.
6. If your doughnuts collapse, it’s a sign you need to add more flour next time.
7. If using DAIRY FREE alternatives. Be aware that the texture will be different. Real yoghurt (especially Greek-style) is much thicker, higher in protein and it contains lactic acid that reacts with baking powder/baking soda and helps baked goods rise and have a lovely airy texture.
8. If using a different flour, be aware that gluten free flour blends are not created equal. Different blends can behave differently and/or require varying amounts of liquid. So the result may be different.
- 80g gluten free bread flour (I used Freee Foods/Doves Farm)
- 10g cocoa powder
- 2 tsp baking powder
- 40g butter
- 110g plain yoghurt (the thick full fat Greek style kind)
- 2 Tbsp sugar
- 2 heaped tsp Nutella
- 2 tsp cocoa powder
- 6-8 tsp icing sugar
- Warm water (just enough to get the right consistency
BAKING TIME: 20 mins
- Mix the dry ingredients -flour, baking powder, cocoa powder and sugar – in a bowl.
- Stir in the butter (melted in the microwave first) and yoghurt until smooth and lump free. ‼️ Note: the consistency should be fairly thick (see picture collage above). The quantity of flour needed may vary depending on the flour blend you use and also how thick/runny your yoghurt is (different brands vary a lot). Add a bit more if necessary. ‼️ P.S.: I add very little sugar in mine as I prefer to add the sweetness in the form of a glaze or a generous dusting of icing sugar, but feel free to add more if you like things very sweet.
- Pre-heat your oven to 190C (375F) and meanwhile, let your dough rest for 15-20mins.
- Grease the doughnut mould with butter and sprinkle some flour over them (this helps prevent sticking).
- Add the dough all the way to the top (or nearly) and press it into the mould gently with a spoon or spatula. Then smooth any imperfections with wet fingers.
- Bake for 20 minutes. ‼️ Note: I’m using a large/standard doughnut mould. If using a small/mini doughnut pan, you will need to reduce the cooking time to avoid overcooking them.
- Take your doughnuts out of the oven and allow them cool down for a few minutes, then pop them out and let them cool upside down on a plate or ideally a cooling rack.
- Serve your chocolate yoghurt doughnuts with either a) a good dusting of icing sugar for powdered doughnuts, b) rolled in melted butter and then granulated sugar or c) covered in a glaze of your choice.
- For the Nutella icing, mix room temperature soft Nutella with cocoa powder and icing sugar. Then add a tiny bit of warm water, half a teaspoon at a time, until you have the desired consistency. It should be runny, but quite thick. If it’s too thin, it’ll just drip right off.
Hope you enjoy these and let me know what you think either here in the comments or on insta. 🙂