Hot Chocolate Doughnuts with Marshmallow Glaze
Lauren Kelly Nutrition
For the doughnuts:
⁄4 cup butter
at room temperature
⁄2 cup unrefined sugar
packed brown sugar
⁄2 teaspoons baking powder
⁄4 teaspoon baking soda
pure vanilla extract
whole-wheat pastry flour
unsweetened dark cocoa powder
milk of choice
⁄2 cup applesauce
For the glaze:
Extra mini marshmallows for topping if desired
Preheat the oven to 425°F. Grease the
or muffin tin.
In a large bowl, cream together the butter, sugars, and egg until smooth, about 5 minutes with
on medium-high setting.
Mix in the baking powder, baking soda, vanilla, and oats to the creamed mixture. Mix thoroughly, making sure to scrape the sides.
On low speed, add the whole-wheat pastry flour, cocoa powder and milk. Mix well. Add the Greek yogurt and applesauce. Mix until combined, being careful not to overmix.
Fill the prepared donut pan or muffin tin and bake for 12–15 minutes. You can also roll them into balls and place on a baking sheet for donut holes.
Let cool in the pan for a few minutes, then place on wire rack for 5 minutes to cool before adding a glaze.
While donuts are cooling prepare the Marshmallow Glaze by mixing both ingredients in a small saucepan over low heat until smooth. Pour on top cooled doughnuts.