These breakfast yogurt doughnuts were born from a “use-what-you-have” test, but with the clear intention of producing a soft, mildly sweet and satisfying treat—perfect to start the day without excess.
The batter is based on oat flour, unsweetened cocoa and blueberry fruit yogurt (what I had in the fridge), which gives a fresh, slightly fruity note without the need for large amounts of sugar.
The addition of an egg and oat drink yields a creamy consistency, similar to a , easy to pipe into molds and ideal for even baking.
To make these doughnuts different from classic cocoa versions, I chose not to mix the chips into the batter, but to sprinkle them only on the surface together with the pistachio crumble.
This way the result is soft inside and slightly crunchy on top.
They are butter-free, made with few ingredients and meant to be enjoyed at breakfast, perhaps accompanied by yogurt or a hot drink. They are even better the next day: a quick warm-up and they taste like freshly baked.
A simple yet really good recipe.
Dough made with Thermomix (Bimby), but at the end of the recipe I leave the non-Thermomix version.
READ THE FAQS AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 18 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 2 1/4 cups oat flour
- 1 cup fruit yogurt (for me: blueberry)
- 6 tbsp unsweetened cocoa powder
- 1 egg
- 3 1/4 tbsp oat milk (or another plant/regular milk of your choice (about 50 ml))
- 1 tsp baking powder
- chocolate chips
- pistachio crumble
Tools
- Piping bag
- Doughnut pan
Steps
Place the yogurt and oat flour in the Thermomix bowl.
Add the cocoa and the baking powder. 30 sec. Speed 4
Add the milk. 10 sec. Speed 3.
Add the egg and mix again for 10 sec. Speed 3
Transfer the batter to a piping bag, cut the tip and pipe two concentric rings into each lightly greased cavity.
Decorate the tops with pistachio crumble and chocolate chips and bake in a preheated oven at 320°F for 15/18 minutes.
Tips and variations
You can replace pistachios with hazelnuts or almonds
For a more intense flavor, add a pinch of cinnamon or instant coffee
Method without Thermomix – hand mixing
In a large bowl pour the yogurt, add the egg and the milk.
Whisk well with a hand whisk until smooth.
Sift in the cocoa and blend to avoid lumps.
Add the oat flour and the baking powder, stirring with a spatula or spoon.
The batter will be thick and creamy, similar to a fairly firm pastry cream.
If it seems too stiff:
add 1 tablespoon of milk at a time, stirring, until you reach the correct consistency.
Transfer the batter to the piping bag and bake.
FAQ (Questions & Answers)
Can I use plain yogurt instead of blueberry yogurt?
Yes, but the result will be less aromatic, so it’s better to add some vanilla to enhance the flavor.
How should they be stored?
Store in a container at room temperature for 1–2 days. Also great the next day, lightly warmed.
