Quick doughnuts

Name: Quick doughnuts
Ingredients: 275 g white flour; 1 egg; 150 g yogurt; 5 g baking powder; grated zest of 1/2 lemon; 1/8 teaspoon salt; 30 g granulated sugar; 500 ml oil for frying

Dessert - Quick doughnuts by Roxana G. - Recipia

Quick doughnuts are best served warm, when you fancy something fried and there’s no time to let dough rise. Yogurt and baking powder make a non-sticky dough. The doughnuts brown in the oil and stay soft inside, with a dough similar to the one used for minciunele, Romanian fried pastries. I flatten them to about the thickness of a finger. Prep: 5 minutes. Cook: 15 minutes. Total time: 20 minutes. Servings: 4. About 390 kcal and 10 g protein per serving.

Ingredients

275 g white flour
1 egg
150 g yogurt
5 g baking powder
grated zest of 1/2 lemon
1/8 teaspoon salt
30 g granulated sugar
500 ml oil for frying

Preparation

1. Pour 500 ml oil into a deep small saucepan and heat over low heat for 5 minutes, until it gleams on the surface. 2. In a bowl, mix the flour, egg, yogurt, baking powder, grated lemon zest, salt and sugar until you have a non-sticky dough. 3. Tear off small pieces of dough, shape them into balls and flatten them with the heel of your hand. 4. Fry the doughnuts in batches, turning them to cook on both sides. Allow 10 minutes for all the batches, until golden brown; transfer them to a paper towel.

Notes

They’re best eaten on the day they’re made. They keep for up to 3 days in the fridge in a sealed container, but soften. For a different aroma, swap the zest for 1 teaspoon vanilla extract. The dough contains gluten, dairy and eggs. Plain, thicker yogurt makes the dough easier to shape than drinkable yogurt. Flatten the pieces to about the same thickness, otherwise the thicker ones will need more time in the oil. Serve them with black tea.