Donuts are my kryptonite. There are very few things in this world that make me forget that I have self control, and donuts are pretty much all of them.
I usually avoid them for this reason, but while on Spring break earlier this month visiting my cousins in North Carolina, I decided to treat myself to a toasted amaretto donut. Yes, it was as good as it sounds. And in those few, all-too-short minutes of edible bliss, I fell head-over-heels. Of course, the honeymoon was short lived, because I came sugar-crashing back to reality almost instantly. But it was worth it.
Then, a few days ago, I had an in-depth discussion with my brother on the nature of consuming donuts. He said something to the effect of, “I can only eat donuts after having eaten a full meal… An unhealthy meal. Because donuts are not filling, and they’re packed with sugar. If you eat one by itself, then you feel guilty because you ate it, AND because you’re still hungry. You might as well just eat it after a huge unhealthy meal because you’re going to feel guilty anyway, and it won’t make you any more full.” This is science, guys.
So, how do we enjoy these treats, but feel good about them later? It may seem impossible, but I have good news: it’s not!
I was very excited to hear about the new #MadeWithChobani project, and really wanted to contribute my own recipe. If you have been following my blog for a while you may already know I’m a huge Chobani fan (and was even before starting the blog). They make super tasty yogurt in a whole variety of flavors, but I always have a big tub of the plain non-fat yogurt on hand. It’s like, my version of eggs and milk. Except that I usually forget to buy eggs and milk at the store, but I never forget the ‘Cho.
Lately, I’ve been sneaking Chobani into a lot of recipes, because in addition to improving the taste/texture, the yogurt makes them higher in protein. Yesterday, I made a SUPER fluffy omelette by whisking some yogurt into the eggs first. The other day, I made banana bread and substituted yogurt for oil. Good decision. And in these donuts, the yogurt makes for a delightful flavor and texture, and makes them quite filling.
Because these are “PB & J” donuts, I wanted to create a sensation that was both akin to eating a donut, and also to eating a PB & J sandwich. So, I stuffed the donuts with layers of PB & J, and snuck some flaxseed and honey into the dough to make a sweet, nutty flavor that is slightly reminiscent of wheat bread. So, it’s like eating a jelly donut, but way more satisfying. Basically, everything about this recipe takes me back to elementary school. You know, minus the two rounds of braces and training bras.
- 1/2 cup unbleached cake flour, sifted
- 1/2 cup whole wheat pastry flour, sifted
- 1 Tbs. ground flaxseed
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- Scant 1/2 cup Chobani 0% Plain Greek Yogurt
- 2 Tbs. melted coconut oil
- 1/4 cup + 1tbs. honey
- 1 egg, beaten
- 1/2 tsp vanilla
- 1/4 cup peanut butter of your choice
- 1/4 cup jam of your choice
- 1/4 cup Plain Chobani
- Jam to taste (~1-2 tbs)
- *For this recipe, you will need a donut pan.
- Preheat oven to 425˚F.
- In a bowl, combine flours, flax, baking powder, and salt.
- In a separate large bowl, whisk together oil, honey, egg, vanilla, and yogurt.
- Add dry ingredients to wet until just combined. Do not overmix.
- Fill donut pan 1/3 full with batter.
- Using a piping bag or plastic bag with a small corner cut off, pipe peanut butter into center of each donut. Be careful not to let it reach the edges, if possible.
- Repeat with jam.
- Distribute remaining batter onto each donut, taking care to cover up all visible peanut butter/jelly.
- Bake for about 7-9 minutes, or until set.
- Let cool, then remove from pan, mix icing ingredients, and drizzle with icing.
- I found it easier and faster to use a pastry bag to pipe the dough into the pan.