Yet another recipe found via Pinterest! These were delicious when they first came out of the oven, but weren't nearly as good that evening. If you can prepare them just before serving though, you will love these fresh donuts! They bake evenly, and finish with a nice crust on the exterior and a light and airy interior. I don't have a proper donut pan, so I baked them in a mini-bundt pan (which was a gift from my friend Sarah, who knew I was hunting for a donut pan). If you don't think your donuts need a hole in the centre, you could even make these in a muffin pan.
1 C flour
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 egg, lightly beaten
3/4 C vanilla yogurt
1 Tblsp oil
2 tsp lemon juice
2 1/2 Tblsp maple syrup
1 1/2 tsp cinnamon
1/2 C sugar
2 Tblsp butter, melted
Combine flour, baking soda, baking powder, and salt in a large bowl. In a second bowl, combine egg, yogurt, oil, lemon juice, and maple syrup. Make a well in the center of the dry ingredients and pour in the wet mixture. Fold until just combined. Divide batter evenly into a greased donut pan (or a mini-bundt pan, or even a muffin pan if you aren't worried about having holes in your donuts). Bake at 400 for 10 minutes or until golden. Let cool for a few minutes before flipping on to a cooling rack while still warm. Combine sugar and cinnamon, and melt butter. Using a pastry brush, butter your donuts and then roll in the sugar mixture to coat.
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