Quick doughnuts with vanilla sauce

Name: Quick doughnuts with vanilla sauce
Ingredients: 3 whole eggs; 2 egg whites; 400 g yogurt; 30 g sugar; 5 ml vanilla essence; 600 g flour; 20 g baking powder; 2 egg yolks; 1 vanilla pod; 45 g sugar; 200 ml milk; 1000 ml oil; 30 g powdered sugar

Dessert - Quick doughnuts with vanilla sauce by Teona F. - Recipia

The vanilla pod leaves its seeds in the sauce alongside quick doughnuts with vanilla sauce, fried from a soft batter made with yogurt and baking powder. I like them small, about a heaping teaspoonful, with the sauce cooled in a separate bowl for dipping; over gentle heat they develop golden edges and stay soft in the middle, without a doughy center. Preparation: 15 minutes. Cooking: 50 minutes. Resting: 20 minutes. Total time: 85 minutes. Servings: 8. Approximately 560 kcal and 16 g protein per serving.

Ingredients

For the doughnuts

3 whole eggs
2 egg whites
400 g yogurt
30 g sugar
5 ml vanilla essence
600 g flour
20 g baking powder

For the sauce

2 egg yolks
1 vanilla pod
45 g sugar
200 ml milk

For frying and serving

1000 ml oil
30 g powdered sugar

Preparation

1. Put 3 whole eggs, 2 egg whites, the yogurt, 30 g sugar and the vanilla essence in a food processor. Mix for 1-2 minutes. 2. Add the flour and baking powder, then mix until no dry flour remains in the batter. 3. Split the vanilla pod and scrape out the seeds. Put them in a metal bowl with the egg yolks and 45 g sugar, then beat until the sugar is almost dissolved. 4. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Pour in the milk and stir for 18 minutes, until the sauce thickens and coats the spoon. 5. Leave the sauce to cool for 20 minutes. 6. Heat the oil in a deep saucepan for about 8 minutes, until it shimmers on the surface. 7. Spoon the batter into the oil and fry the doughnuts over medium-low heat, turning them, for about 24 minutes in total. They are ready when golden and no longer raw in the middle. 8. Remove them and let them drain well, then dust with powdered sugar.

Notes

Choose plain yogurt, not drinkable yogurt; if it is very runny, the batter will be harder to spoon in. Larger doughnuts need a few extra minutes to fry, while smaller ones brown faster. With the sauce, continuous stirring is the part that’s easy to rush; keep going until the spoon stays coated. If you don’t have a vanilla pod, use 1 teaspoon vanilla extract in the sauce. Store the doughnuts and sauce separately in the refrigerator for up to 3 days; the doughnuts have the best texture on the day they’re fried. For a dairy-free version, you can use plain, unsweetened plant-based yogurt and milk; the batter contains gluten and eggs. The sauce can be made ahead and cooled separately, without changing the batter. I serve them with black tea, with the sauce in a small bowl for dipping.