YIELDS 6 DONUTS
3/4 cup all-purpose flour
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup plus 2 tablespoons milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons white vinegar
1 large egg
Crushed hazelnuts, for sprinkling
For the Ganache/Glaze:
1/2 cup Nutilight
1/3 cup heavy cream
Preheat oven to 450 degrees F. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together milk, butter, vinegar and egg.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop batter evenly into donut pan.
Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.
To make the glaze, combine Nutilight and heavy cream. Whisk until smooth. If the glaze is too thick, add more heavy cream as needed.
When the donuts are done, cool for 10 minutes and dip the top into the glaze. Sprinkle with hazelnuts.
Allow glaze to set before serving.