Instructions
1. Preheat your oven to 220˚C/fan 200˚C/gas 6.
2. Mix the flour, bicarbonate of soda and caster sugar in a large bowl. Mix the yogurt, egg and vanilla in a jug and stir it into the flour mixture. Try not to overwork the mixture – just bring it together to a smooth, soft, slightly sticky dough (the bicarbonate of soda will begin to work and puff up the mixture).
3. Put a large disposable piping bag into a large glass or jug and open it up (this helps to hold the piping bag open). Spray the inside with low-calorie cooking spray. Spoon the dough into the piping bag and twist the end to close it, then lift the bag out of the glass or jug and snip off a 3cm hole at the pointy end. Spray a doughnut tin with low-calorie cooking spray and pipe 10 neat circles of dough into the holes. Lightly spray the tops and bake for 8-10 minutes – you don’t need to turn them.
4. Leave the doughnuts to cool slightly, then carefully turn them out and cool completely on a wire rack.
5. When the doughnuts are cool, mix the icing sugar with 1½-2 tsp cold water to make a smooth icing (feel free to add food colouring here, if you like). Drizzle the icing over the doughnuts, sprinkle with the hundreds and thousands and leave to set. These doughnuts taste best if you ice and eat them on the day they’re made – so if you’re not feeding a crowd, you can halve the amounts for a smaller batch.
No tin? Doughn’t worry!
If you don’t have a doughnut tin, cut out a sheet of non-stick baking paper to fit a large baking tray. Draw 10 x 7cm circles on to the paper, turn it over and lay it in your baking tray. Using the circles as a guide, pipe doughnut rings on to the paper. Spray the doughnuts with low-calorie cooking spray, then smooth the surface and joins gently with your finger. Make the holes a bit bigger if necessary – they should be about 3cm across.