Baked Donuts

Have you picky eaters at home? Do i need to ask? When the food you show them at the supermarket, is received with great enthusiasm, with jumping joys of 'I want, I want', but what happens after? One try and the rest of the pack are left in the fridge, staring at you, every time you open the fridge. I am from the old school and frugality is top in my list. I must get rid of these yogurt drink before they expire, i made bread, pancake and then donuts too.

Donuts are not so appealing when not dressed(glazed), so, i glazed some but they were not accepted by the picky eaters, they exclaimed that they preferred the plain ones better. I was relieved to hear that, cos i personally do not like glazes and after 8 years here, still have not acquired the american's pleasure of all glazed pastries.


1 cup self rising flour1/3 cup sugar1/2 teaspoon baking soda1/4 teaspoon salt(B)1 egg1 bottle of The Dannon Danimals drink (3.1 oz) - flavor of your choice or any yogurt drink1 tablespoon canola oilGlaze:1 c. sifted powdered sugar2 or 4 tbsp. milkToppings: Everything and Anything except the kitchen sinkMethod:

1. In a big bowl, combine (A). 2. Beat (B) lightly and pour into (A), mix by folding in until all the liquid is combined with the flour. Mixture will be still lumpy. Set aside.3. Spray the donut pan with nonstick cooking spray and fill them half full. (Half filled will result donuts with hole at the bottom but if you don't mind and want a bigger donut, then fill 3/4 full)4. Bake at 400°F for 10 minutes for the normal size donuts, for the mini ones 6 - 7 minutes will do or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire rack. To glaze:
Combine powdered sugar with milk, stirring until smooth. Dip donuts and holes in glaze. Sit on rack to drain and top with toppings.