For the donuts

1. Preheat your Cake Pop Maker.
2. Using a hand mixer beat together yogurt, milk, oil, and sugar. Then add eggs and vanilla. Beat and blend well.
3. In a separate bowl, mix together the dry ingredients and slowly add to the wet ingredients (1/4 of the dry ingredients at a time), making sure to have a nice smooth mixture. The batter will be thick.
4. Use a piping bag (a Ziploc bag will also work) with a tip cut-off to fill each well with batter.
5. Bake for ± 4-5 minutes till golden brown or until a toothpick inserted in the center of the donut comes out clean.
6. Place hot donuts on a cooling rack.

For the filling

1. Inject caramel into each donut and set aside.
2. You may wish to use a cupcake filler or as I did just squeeze it from a plastic salad dressing bottle.

For the glaze

1. In a small bowl sift icing sugar and mix with vanilla and milk.
2. I only used 3 tablespoons of milk, as you want the consistency to be runny, not thick. If you prefer you can add the additional milk.
3. Dip and roll each donut in the glaze, until the whole donut is covered, and place back on the cooling rack until the glaze is dry but sticky.

Bakers Tip:

Place some parchment paper below the cooling wire to catch the dripping glaze, as you will need that.

For the coating

1. I did not use the brown sugar, but if you do, combine the brown sugar and cinnamon and dip each donut (while still sticky with glace) into the mixture and roll around until all covered.
2. I left the donuts on the cooling rack and only sprinkled them with additional cinnamon (on both sides).
3. Once done, transfer to the fridge or freezer in order for the glaze to completely harden and set.
4. I just love these little morsels, it’s so delectable, and not overly sweet (and baked thus without all the oil), due to the fact that I did not add the extra sugar with the coating, but if you prefer sweet sweet donuts, go for it.

This recipe yields 60 donut holes