Doughnuts with Yogurt or Buttermilk

Name: Doughnuts with Yogurt or Buttermilk
Ingredients: 200 g yogurt or buttermilk (weighed exactly; as it says in the book; so I weighed it in grams with a scale; not in ml with a measuring cup) 150 g flour 1 egg a pinch of salt grated peel from half a lemon 1 teaspoon of baking powder powdered vanilla sugar for dusting

Meat - Doughnuts with Yogurt or Buttermilk by Brandusa N. - Recipia

To prepare the most delicious fluffy and aromatic donuts, we will start by preparing a mixture of yogurt or buttermilk, which will give the dough a soft and moist texture. In a large bowl, we add the yogurt (or buttermilk) and combine it with a fresh egg, a pinch of salt, and the grated zest of a lemon. The lemon zest will add a refreshing fragrance, specific to our donuts. We mix all the ingredients well with a wooden spoon, making sure the egg is perfectly incorporated into the mixture. The next step is to add the flour, which has been previously mixed with baking powder. It is essential to mix the ingredients with gentle but firm movements until we obtain a homogeneous composition. Be careful, the dough should not be too sticky, but neither too dry. If you feel it's necessary, you can add a little more flour or, conversely, a bit of yogurt to adjust the consistency. Now that the dough is ready, it's time to focus on frying. In a 1-liter pot, we pour ½ liter of oil and put it to heat. It is important not to place the pot directly on the flame, but to let the oil heat gradually. The donuts need to be fried quickly to avoid a premature reaction of the baking powder with the yogurt, which could cause the dough to rise before reaching the hot oil. To check the oil temperature, we put a small piece of dough, about the size of a corn kernel. If it rises immediately to the surface, it is a sign that the oil is perfectly heated. Using a teaspoon, we take portions of dough from the edge of the bowl, being careful not to mix, and place them carefully in the hot oil. It is essential not to overcrowd the pot, as the donuts need space to fry evenly. If we crowd them, the oil temperature will drop, and the donuts will absorb more oil, becoming greasy and unappealing. The donuts cook for 2-3 minutes on each side until they become golden and crispy. Some of them will turn themselves, a sign that they are ready to be taken out of the oil. Once they are perfectly browned, we remove them with a spatula and place them on a paper towel that will absorb the excess oil. Finally, when the donuts have cooled slightly, we generously dust them with vanilla powdered sugar for an extra touch of sweetness and flavor. These donuts are ideal to be served warm alongside a cup of tea or coffee. Enjoy every bite of this delicacy!

Ingredients

200 g yogurt or buttermilk (weighed exactly
as it says in the book
so I weighed it in grams with a scale
not in ml with a measuring cup) 150 g flour 1 egg a pinch of salt grated peel from half a lemon 1 teaspoon of baking powder powdered vanilla sugar for dusting

Doughnuts with Yogurt or Buttermilk

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