Two-Ingredient Baked Donut Bites

PREP TIME: 15 minutes l COOK TIME: 10 minutes l MAKES: 30 mini donut bites

Ingredients:

Donut Bites

• 150g self-raising flour
• 210g thick Greek-style yoghurt

Cinnamon Sugar Coating

• 60g caster sugar
• 1 teaspoon ground cinnamon
• 40g unsalted butter, melted

Chocolate Sauce

• 50g butter
• 2 tablespoons cocoa, unsweetened
• 2 tablespoons sugar
• 2 teaspoons vanilla paste
• 100ml milk

Method:

1. Preheat the oven to 160°C (180°C fan-forced). Grease and line a baking tray with baking paper.

2. Place the flour and yoghurt in a medium bowl and mix with a spatula until a soft, sticky dough forms. If the dough feels too dry, add an extra teaspoon of yoghurt.

3. Transfer the dough to a 2cm plain nozzle piping bag. Pipe 3cm balls onto the prepared tray, spacing each ball out. Use scissors to cut the dough as you pipe, then lightly smooth the tops with damp fingers.

4. Bake for 10 minutes, rotating the tray halfway through, until puffed and lightly golden.

5. Meanwhile, combine the caster sugar and cinnamon in a shallow tray.

6. While the donut bites are still warm, coat lightly with the melted butter, then toss in the cinnamon sugar until evenly coated. Keep warm.

7. To make the chocolate sauce, add butter, cocoa, sugar and vanilla paste to a small saucepan on low heat. Whisk to combine and add milk. Continue whisking for 1-2 minutes and take off the heat. It will thicken as it cools a little.

8. Serve the donuts warm with chocolate sauce.

Cooking note: Keeping the donut bites small helps them stay fluffy in the centre and golden on the outside.