Directions

1. 1

   Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the white whole wheat flour, baking powder, salt, sugar, and ground cinnamon until evenly combined.

2. 2

   In a separate small bowl, beat the egg, then add the skim milk, Greek yogurt, and vanilla extract. Whisk until thoroughly blended.

3. 3

   Pour the wet ingredients and melted butter into the dry mixture. Using a plastic spatula, gently stir until just combined; do not overmix. Spray a 12-cavity donut pan with non-stick cooking spray. Transfer the batter to a piping bag or large zip-top bag with the corner cut off, then pipe batter into each donut well until about three-quarters full.

4. 4

   Bake for 10 minutes, or until a toothpick inserted into a donut comes out clean. The donuts should be light golden and spring back when lightly touched.

5. 5

   Carefully remove the donuts from the pan and place on a wire rack to cool for 5–10 minutes. While the donuts cool, prepare the ganache: pour the heavy cream into a medium saucepan and heat over medium-high heat until it just begins to simmer and small bubbles form around the edges.

6. 6

   Reduce the heat to low and add the semi-sweet chocolate chips. Remove from heat and let sit for 1 minute, then whisk gently until the chocolate is completely melted and the mixture is smooth and silky. The ganache will darken from light brown to a rich chocolate color as you whisk.

7. 7

   Allow the ganache to cool for 3–5 minutes until it reaches a dipping consistency (it should coat a spoon but still flow smoothly). Dip the top of each cooled donut into the ganache, allowing excess to drip off, then place on a wire rack to set. Serve once the ganache has fully set.