Hippopotamousse: Wholewheat Breakfast Donuts with a Mango Streusel Topping

Welcome to day 4 of Donut Week! Today's post is Wholewheat Breakfast Donuts with a Mango Streusel Topping. If you thought my previous donuts were healthy, wait until you hear what is in these - wholewheat flour, yoghurt, orange juice to name the three healthiest ingredients and they contain only 10 g of butter and 45 g of sugar!

These donuts are super easy to whip up - heck if you're a kitchen demon you could even make 'em before work/uni/school/college in 20 minutes from start to finish.

They also make for a cracking breakfast as the wholewheat flour keeps you fuller for longer, they contain yoghurt and are sprinkled with oats and fruit (albeit dried fruit but I buy Urban Fresh so it is JUST dried fruit - no extra sugar) - all of which are staple breakfast foods.

If you are short for time in the mornings like I am then you'll understand the importance of having something that is easy to grab and go with. These donuts fill that particular breakfast niche beautifully and aren't full of rubbish like most 'breakfast' marketed shop bought products - not to mention they are a ludicrously cheaper option!

I don't usually bake with wholemeal flour as it is double the price of my regular plain and self-raising flours, and being a student I have to pick and choose where I spend my designated baking dosh. I was worried that using wholewheat flour would be detrimental to the donuts' moistness (is that even a word should it be moisture that doesn't sound right!?) and that they wouldn't be as moist as my other donut recipes but I was mistaken - yipeee! MOIST NUTRITIOUS BREAKFAST DONUTS THAT ARE FULL OF FLAVOUR!

The mango and passionfruit yoghurt worked really nicely with the vanilla and the orange juice, the donuts were a little 'tropical' if you will. If you want to make them even more tropical you could, instead of the streusel topping, scatter the donuts in desiccated coconut pre-bake so the coconut goes lovely and toasted and crisp in the oven mmmmmmmm. I have convinced myself. I am doing that next time!

Ingredients

(makes 4 really big ones, 5 just right ones and 6 if you're scrimping)
60 g wholewheat flour
30 g self raising flour
25 g demerara sugar
20 g granulated sugar
3/4 tsp baking powder
60 g mango and passion fruit yoghurt
15 ml squeezed orange juice
15 ml milk (I used semi-skimmed)
1/4 tsp vanilla extract
10 g unsalted butter
1 egg

For the streusel topping:
15 g unsalted butter
15 g soft light brown sugar
15 g quick cook oats
15 g wholewheat flour

To top:
20 g dried mango

Directions

1. Pre heat oven to 170 degrees C. In a mixing bowl combine the flours, sugars and baking powder, incorporating the ingredients well. In another mixing bowl (the larger of the two mixing bowls) mix together the yoghurt, orange juice, milk, vanilla extract, butter and beat the egg in.

2. Transfer the dry ingredients into the bowl containing the wet ingredients and mix together minimally, just until combined so as not to overwork the gluten in the flours.

3. Transfer mixture into piping bag and pipe into donut pans (makes five nicely, six if scrimping!).
4. To make the streusel topping combine soft light brown sugar, oats and flour in a bowl and work the butter in with your fingers. Sprinkle this on top of the donuts.

4. Bake for 12 - 15 minutes, until cocktail stick comes out clean and the streusel topping has a crunch to it.
5. Finely chop the 20 g of dried mango and sprinkle on top. Voila! Easy, healthy breakfast donuts!
6. Eat, share, ENJOY :)