$ $ $ $ $
• • • • •
45 mins

Chocolate-Covered Katie
Makes 6 doughnuts

per glazed doughnut
Calories 130 Fat 6 grams
Fiber 3 grams Carbs 17 grams
Protein 3 grams Weight Watchers
PointsPlus Value 3

*For gluten-free doughnuts, substitute Bob’s Red Mill gluten-free all-purpose flour for the flour, and add 1⁄2 teaspoon
xanthan gum with the flour.

Posted by Grand Central Publishing Published See Grand Central Publishing's 6 projects » © 2020 Katie Higgins / Grand Central Publishing · Reproduced with permission. · Recipes from CHOCOLATE COVERED KATIE by Katie Higgins. Copyright 2015 (c) by Katie Higgins. Used with permission by Grand Central Life & Style. All rights reserved. Photography by Lara Ferroni.
  • Step 1

    Preheat the oven to 350 degrees F.

  • Step 2

    Lightly grease a doughnut pan and set aside.

  • Step 3

    In a small mixing bowl, whisk together the milk, lemon zest, lemon juice, vanilla extract, and oil.

  • Step 4

    Let sit at room temperature for at least 5 minutes.

  • Step 5

    In a medium mixing bowl, combine all remaining ingredients and stir very well.

  • Step 6

    Pour wet ingredients into dry and stir until just evenly mixed.

  • Step 7

    Portion the batter evenly among 6 doughnut molds so that each is about two-thirds full.

  • Step 8

    Bake for 15 minutes, until doughnuts have risen and a toothpick inserted into one comes out clean.

  • Step 9

    Take out of the oven and allow to cool for 10 minutes before removing from the pan.

  • Step 10

    Frost with glaze icing.

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