Light, fluffy and delicious these easy yogurt doughnuts take only minutes to prepare and seconds to disappear. Made with few staple ingredients and without yeast, they make great anytime snack.
These cute little yogurt doughnuts are another blast from the past for me.
I still remember empty plates going back to the kitchen mere moments after they were brought to my room piled up high and me and my friends full and very happy.
Original recipe was slightly different, made with thick and creamy fromage frais type of Polish dairy product called serek homogenizowany but I've adapted it here to be made with yogurt and it works great.
There really isn't an easier and/or quicker doughnut recipe you can make with a handful of pantry staples and most of all no yeast in sight.
Together with Polish Faworki they will also make great alternative to traditional pancakes on Shrove Tuesday.
Give these easy yogurt doughnuts a go, you'll love them!
Jump to:
✔️ Why you'll love this recipe
- Easy, one bowl batter ready in 5 minutes.
- No mixer needed.
- Fried doughnuts that don't soak up oil.
- Perfect snack to feed the crowd.
- Great treat for Shrove Tuesday (or Fat Thursday if you're Polish 😉).
- Easily made vegan.
📝Ingredients to make Easy Yogurt Doughnuts
Here's what you will need to make my Easy Yogurt Doughnuts:
Self-Raising Flour - Alternative would be plain/all-purpose flour with 1.5 teaspoon baking powder.
Yogurt - I used Greek Style Plain Soya Yogurt but any thick yogurt or Skyr would be good here. If all you have is regular yogurt that is quite runny in its consistency you can use it too but you might need to use less. Judge by the consistency of the dough (see below).
Eggs - They provide moisture and richness to the dough but if you'd like to make these without eggs, simply increase the amount of yogurt by 100-150g/3.5-5.2oz. You want it to be thick and sticky so that you are able to shape it into a rough ball using two small spoons. (see photos in the instructions below).
Caster Sugar - Just a little bit of sugar for a touch of sweetness.
Vanilla Extract - Hint of vanilla goes really well here.
Oil for frying - Use flavourless oil like cold-pressed rapeseed oil or sunflower oil. They have high smoke point and are good for frying.
Cinnamon Sugar or Icing Sugar - You can use either although I would highly recommend rolling your doughnuts in cinnamon sugar (caster sugar + ground cinnamon) although dusting them in simple icing sugar will work too.
🔪 How to make Yogurt Doughnuts
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
***Important*** Make sure all the ingredients are at room temperature. Take the yogurt and eggs out of the fridge at least an hour before preparing the batter.
In a large bowl mix together self-raising flour and sugar. I like using a small whisk for that.
In a separate bowl mix together yogurt, eggs and vanilla extract until you get uniform, thick, custard like mixture.
Pour yogurt egg mixture into the flour and stir/mix/fold it in until incorporated. You will get quite stiff and very sticky dough that is easily spoonable.
If you have time, put prepared dough aside for half an hour (even if all your ingredients were at room temperature).
***Pro Tip*** Room temperature ingredients and letting prepared dough rest and warm up even further will help with doughnuts frying evenly as opposed to being done on the outside and still cold and raw on the inside.
Once your dough had a chance to rest. Fill large pan with some fresh oil (I would recommend about 500ml) and preheat it gently until it reaches approx. 175°C/347°F.
***Pro Tip*** If you are into occasional deep frying and making preserves, I would recommend investing in digital thermometer. It makes such a difference and removes guess work. However, if you don't have it you can drop a small piece of dough into the hot oil and if it sizzles and floats back up, your oil is ready. Alternatively, you can use the handle of a wooden spoon and dip it into the oil. If you see bubbles appearing around it, you are ready to go.
Using two teaspoons, gently drop little balls of batter (roughly the size of a walnut) into hot oil and fry for approximately 4 minutes (flipping them half way) or until nice and golden. Don't overcrowd the pan, you want the doughnuts to have enough room and not stick together.
***Pro Tip*** I like to dip the spoons in the pan with the oil to make it easier to scoop the batter up and then roll it off into the oil.
You will notice that some of the doughnuts will flip on their own as they fry but some will need help. I like to use two forks to help them along.
When ready, use slotted spoon to lift them out of the oil and onto a plate lined with some kitchen towels to soak up any excess oil.
Repeat until you've used up all the remaining batter.
***Quick Tip*** If rolling them in cinnamon sugar, do it as soon as you've drained them from the excess oil to allow for cinnamon sugar to stick easily. If you'd rather dust them with icing sugar instead, do it right before serving.
Enjoy!
🥡 Storing Easy Yogurt Doughnuts
Store: They're best served freshly made, still slightly warm. However, leftovers can be stored in the airtight container on the kitchen counter for 1-2 days.
Reheat: I like to reheat them in the air fryer at 160°C/320°F for 3 minutes but you could also refresh them for a few seconds in the microwave. They can be also still enjoyed at room temperature but personally I prefer them warmed up.
Freeze: I wouldn't recommend freezing.
💭 Pro Tips
For best results use ingredients at room temperature. This will ensure doughnuts will cook evenly and on't soak up the oil.
Try not to overmix the batter. Less mixing equals lighter doughnuts.
Keep oil temperature between 175°C-180°C/347°F-356°F max for efficient frying without burning.
Take care when dropping balls of doughnut batter into the hot oil. It's best to do it closely to the surface to avoid splashing.
Don't overcrowd the pan as this will make oil temperature to drop which will make doughnuts absorb more oil.
Have you tried my Easy Yogurt Doughnuts?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
❓FAQ
No, you can use standard plain yogurt as well (either dairy or plant based). However, as it's less thick you might need to use less to achieve the same consistency of batter. You are after thick, sticky and spoonable consistency as on the picture in the instructions above.
I haven't tried these using gluten-free flour but feel free to give it a go.
Yes, you can. Simply use extra yogurt (approx. 100g/3.5oz). Judge the amount by consistency of your batter. You are after thick, sticky and spoonable consistency as on the picture in the instructions above.
😋 More Polish recipes for you to try
Pierniczki (Polish Gingerbread Cookies)
Jagodzianki (Polish Blueberry Buns)
Polish Apple Pancakes (Racuchy z Jabłkami)
📋 Recipe
Easy Yogurt Doughnuts
Equipment
Ingredients
Batter
- 260 g self-raising flour see notes
- 200 g Greek style yogurt (dairy or plant based) or Skyr regular plain yogurt can be used too; see notes
- 2 eggs see notes
- 40 g caster sugar
- 1 teaspoon vanilla extract
Frying
- 500 ml neutral oil for frying I use cold-press rapeseed oil but sunflower oil would be great too.
Toppings
- cinnamon sugar for rolling I mix 90g caster sugar with 1 tablespoon ground cinnamon
- alternatively lots of icing sugar for dusting over
Instructions
- ***Important*** Make sure all the ingredients are at room temperature. Take the yogurt and eggs out of the fridge at least an hour before preparing the batter.
- In a large bowl mix together self-raising flour and sugar. I like using a small whisk for that.260 g self-raising flour, 40 g caster sugar
- In a separate bowl mix together yogurt, eggs and vanilla extract until you get uniform, thick, custard like mixture.200 g Greek style yogurt (dairy or plant based) or Skyr, 2 eggs, 1 teaspoon vanilla extract
- Pour yogurt egg mixture into the flour and stir/mix/fold it in until incorporated. You will get quite stiff and very sticky dough that is easily spoonable.If you have time, put prepared dough aside for half an hour (even if all your ingredients were at room temperature).***Pro Tip*** Room temperature ingredients and letting prepared dough rest and warm up even further will help with doughnuts frying evenly as opposed to being done on the outside and still cold and raw on the inside.
- Once your dough had a chance to rest. Fill large pan with some fresh oil (I would recommend about 500ml) and preheat it gently until it reaches approx. 175°C/347°F.***Pro Tip*** If you are into occasional deep frying and making preserves, I would recommend investing in digital thermometer. It makes such a difference and removes guess work. However, if you don't have it you can drop a small piece of dough into the hot oil and if it sizzles and floats back up, your oil is ready. Alternatively, you can use the handle of a wooden spoon and dip it into the oil. If you see bubbles appearing around it, you are ready to go.500 ml neutral oil for frying
- Using two teaspoons, gently drop little balls of batter (roughly the size of a walnut) into hot oil and fry for approximately 4 minutes (flipping them half way) or until nice and golden. Don't overcrowd the pan, you want the doughnuts to have enough room and not stick together.***Pro Tip*** I like to dip the spoons in the pan with the oil to make it easier to scoop the batter up and then roll it off into the oil. You will notice that some of the doughnuts will flip on their own as they fry but some will need help. I like to use two forks to help them along.When ready, use slotted spoon to lift them out of the oil and onto a plate lined with some kitchen towels to soak up any oil. Repeat until you've used up all the remaining batter.
- Choose your topping and enjoy!***Quick Tip*** If rolling them in cinnamon sugar, do it as soon as you've drained them from the excess oil to allow for cinnamon sugar to stick easily. If you'd rather dust them with icing sugar instead, do it right before serving.cinnamon sugar for rolling, alternatively lots of icing sugar for dusting over
Notes
- Nutritional value is approximate, per doughnut (based on 25 doughnuts made with soya yogurt and eggs) and without calculating frying oil and a topping. It should be treated as a rough guidance only.
- Self-raising flour can be substituted with plain/all-purpose flour and 1.5tsp baking powder.
- If using yogurt which is less thick you might need to use less of it. Judge the amount by the consistency of your batter. You want it to be thick and sticky so that you are able to shape it into a rough ball using two small spoons.
- Eggs can be substituted with more yogurt, roughly 100g/3.5oz. as per above judge the exact amount by the consistency of your batter.
- Yogurt doughnuts are best enjoyed freshly made but can be stored at room temperature for 1-2 days.
- I don't recommend freezing
- For more info regarding ingredients, substitutions, storing, reheating and more see the blog post.
Comments
No Comments