Easy Yogurt Doughnuts

No ratings yet

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.

Course Afternoon Tea, Snack, Treat

Cuisine Polish

Keyword Shrove Tuesday, yogurt doughnuts

Prep Time 5

Cook Time 30

Resting time (optional) 30

Total Time 35

Servings small doughnuts

Calories 54kcal

Author Jo Allison

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.

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.

Nutrition