Yogurt Doughnuts

Doughnuts are usually made from fermented dough. Of course, we need to take time for preparation, as we have to wait for the dough to rise. But if we are in a hurry, yogurt doughnuts are an excellent choice, as we simply mix all the ingredients together.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 piece Egg, fresh

  • 1 teaspoon Alcohol, Rum

  • 180 g Yogurt, plain, from whole milk

  • 1 teaspoon Lemon, fresh, without shell

  • 60 g Powdered sugar

  • 200 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 0.5 bags Baking powder

  • pieces Oil, vegetable oil, canola

  • pieces Powdered sugar

Steps

  1. In a bowl with an electric mixer, mix the egg, yolk, lemon zest, and yogurt. Then add powdered sugar, flour, salt, and baking powder, and mix everything well until you get a smooth batter without lumps. Let the batter rest for 30 minutes.

  2. Heat oil in a larger pot to 180 ºC (if you don't have a thermometer, you can help yourself by dipping the handle of a wooden spoon into the oil. The oil is hot enough when bubbles start to form around the handle).

  3. Take a soup spoon and dip it into the hot oil for a few seconds. Then scoop the batter with the spoon and place it into the oil. The batter will easily slide off the oiled spoon. Fry the doughnuts gradually. When they turn golden brown on one side, flip them and fry the other side. Repeat the process until all the batter is used.

  4. Remove the fried doughnuts from the oil with a slotted spoon and transfer them to a plate lined with kitchen towels. Let the excess oil drain.

  5. Serve the still warm doughnuts on a large plate or platter, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 223.08 kcal
  • Fat: 2.07 g
    • Saturated Fat: 0.94 g
  • Carbohydrates: 41.35 g
    • Sugars: 12.22 g
  • Protein: 6.2 g
  • Fiber: 0.75 g

Advice

Fry in a large amount of fat. The food should float in it. It is best to use an organic lemon, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins. You can mix grated apple into the batter, and for flavor, add a little ground cinnamon or nutmeg if desired.