These doughnuts are not only easy to make, but they melt in your mouth with each bite. They are super soft and have the right amount of that hint of sweetness that is entirely guilt-free in my book. I often make these puppies on the weekend part of Sunday brunch. Although I let them cool just a little when they come out of the oven before topping them with cinnamon coconut sugar, you want to try them when still warm—simply irresistible.
The yogurt gives these doughnuts a super soft consistency. You preferably want to use a yogurt with no added sweeteners, thickeners or artificial hormones. It is best to buy yogurt from a local farmer’s market (if you are lucky enough to have a creamery farm in your neighborhood), or try to find a family-owned company that makes their products with few simple ingredients and is health conscious. I love the Bulgarian yogurt from White Mountain that you can buy in stores, depending on your location (I have included the link to their website for more information and to find a store near you). I use it for baking, making fruit desserts, adding it as a topping or simply enjoying it as-is. Although Greek yogurt will do just as well, the Bulgarian yogurt is more liquidy and has, therefore, a much softer consistency.
For the oat flour, I use gluten-free steel cut oats and pulse the oat groats into a fine flour in an upright blender. You can, of course, buy gluten-free oat flour, but if you are like me and already use steel cut oats to make your oatmeal, there is no need to buy extra oat flour. Hain Pure Foods Featherweight carries a sodium-free, gluten-free baking powder.
We love enjoying these doughnuts with a cup of coffee or tea, and I often leave a couple of them on the counter to enjoy as a snack during the weekend. Try to make them this weekend, because I know you will love them!