Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze

By Rebecca Firth

2017/06/15

18 Comments

Are we still nervous about baked donuts? I get it. Donuts should be fried. Laden with lots of unhealthy fats and that perfect exterior crunch. And I will never, and you have my word on this, turn down a real, fried (preferably an old-fashion) donut. For as long as I live, that’s a promise. However, and this is a big however, I am equally smitten with baked donuts.

If you’re not quite into baked donuts yet, let me set the scene for you… It’s a Saturday and we’ve just woken up. We stretch, refuse to get dressed or brush our teeth and we make our way to the kitchen where we grab some cupboard staples. We make ourselves lattes (I take mine with soy milk) and grab some champagne because it’s the weekend. In less than an hour we have some deliciously, cake-y donuts. And, frankly, I have zero guilt about eating these. We load them up with chocolate for its antioxidant power, espresso to keep Alzheimer’s at bay and Greek yogurt for hella probiotics and tang. We’re so pious we agree that we should skip the gym and pour ourselves another glass of champagne.

Are we excited? Shall we bake some donuts?

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze

Ingredients

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup plain Greek yogurt
  • 1/2 cups brown sugar, packed
  • 2 tablespoons fresh-brewed espresso or very strong coffee
  • 2 teaspoons real vanilla extract
  • 1/4 teaspoon coffee extract (optional)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (I like to use dark)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 ½ cups dark chocolate chips
  • 2 ½ cup powdered sugar
  • 2 tablespoons plain Greek yogurt
Read the whole recipe on DisplacedHousewife