Quick Yogurt Donuts

Name: Quick Yogurt Donuts - Rebeca N.
Ingredients: I used: 400 g 0% fat yogurt; 4 eggs; 3 packets of vanilla sugar; 1 teaspoon of cinnamon; 1 teaspoon of ground anise; 600 g flour; 2 packets of baking powder; a pinch of salt; oil for frying.

Dessert - Quick Yogurt Donuts by Rebeca N. - Recipia

Quick Yogurt Donuts When I'm craving something sweet and don't want to spend much time in the kitchen, I make these yogurt donuts. The dough comes together quickly, without the need for rising, and the ingredients are simple. The recipe is based on several variations I found, with a few personal tweaks. I've made it twice because the first batch disappeared immediately. It can be prepared both with a mixer and by hand in a bowl. Quick Info Total time: not specified in the original recipe; preparation is quick Preparation time: not specified Cooking time: not specified; the donuts are fried in hot oil on both sides Servings: the number of donuts is not specified and depends on the amount of dough used for frying Difficulty: easy Recipe type: quick dessert, fried Ingredients 400 g fat-free yogurt 4 eggs 3 packets of vanilla sugar 1 teaspoon cinnamon 1 teaspoon ground anise 600 g flour 2 packets of baking powder A pinch of salt Oil for frying Vanilla-flavored powdered sugar for dusting, no quantity specified in the original recipe Instructions 1. Place the eggs in a bowl or the mixer bowl. Add the vanilla sugar, cinnamon, ground anise, and a pinch of salt. 2. Mix well until the ingredients are combined. If you're mixing by hand, a whisk is sufficient; a mixer is not mandatory for this recipe. 3. Add the yogurt and mix a little more, just enough to combine it with the eggs and flavors. 4. In a separate bowl, mix the flour with the baking powder. Gradually incorporate this mixture into the liquid ingredients. 5. Homogenize the dough. The recipe does not mention a resting time, so the dough can be used immediately after mixing. 6. Heat the oil in a pot. When it's hot enough, dip a spoon into the oil, then scoop some dough and place it in the hot oil. 7. Fry the donuts on both sides until they are cooked through. The amount of dough taken with the spoon will affect the size of the donuts and the frying time. 8. Remove the donuts to a bowl lined with paper towels. This will absorb some of the excess oil. 9. Finally, dust the donuts with vanilla-flavored powdered sugar and serve. The dough is very simple to make, but it should be mixed enough so that there are no dry patches of flour or baking powder. No special techniques are needed. It's important that the oil is hot enough when you start frying, as the donuts need to cook through, not just brown on the outside. Why I Make This Recipe Often I love this recipe because it uses common ingredients and doesn't require any rising time. It’s perfect when I want a quick dessert, and the dough can be mixed without a mixer. The combination of cinnamon and anise gives it a fragrant taste without the need for additional ingredients. Another advantage is that it can be made in successive batches. In my case, the first batch was eaten immediately, so I repeated the recipe. This is the kind of dessert that is best served fresh while the donuts are still soft. Tips The oil should be well heated before adding the first donut. The original recipe does not specify an exact temperature, so frying should be monitored visually, ensuring the donuts do not burn on the outside. Dip the spoon in oil before scooping the dough. This helps the dough release more easily from the spoon and into the pot. Do not stack the donuts immediately after frying. First, place them on paper towels to absorb excess oil. If you take different amounts of dough with the spoon, the donuts will be different sizes and will cook at different rates. For even frying, try to use similar amounts. In the basic recipe, the yogurt used is fat-free, with 0% fat. The amount is 400 g, and the flour is added along with the baking powder. Substitutions No substitutions for ingredients are indicated in the original source. The 0% fat yogurt is part of the recipe, and the amounts of flour and baking powder are as mentioned above. The vanilla-flavored powdered sugar is used at the end for dusting, but the quantity is not specified. If you prefer not to use it, the donuts can also be served without this step, but this is an adaptation, not a step mentioned in the original recipe. Variations The basic recipe includes cinnamon and ground anise. These can be kept in the indicated amounts to achieve the flavor described in the original recipe. For a milder flavor, a natural variation would be to reduce the spices, but the source does not provide alternative quantities. Since the dough already contains three packets of vanilla sugar, there is no need to add other flavors to follow the original recipe. Serving Ideas The donuts are served dusted with vanilla-flavored powdered sugar. They can be eaten right after they have cooled sufficiently, when the paper towels have absorbed the excess oil. The original recipe does not mention a sauce or any other accompaniment, so the serving option is simple: fried and dusted donuts. Frequently Asked Questions Can the dough be made without a mixer? Yes. The recipe was prepared with a mixer, but the dough can also be made by hand. The ingredients are mixed in a bowl in the same order: eggs with vanilla sugar, cinnamon, anise, and salt, then yogurt, and finally the flour mixed with baking powder. Does the dough need to rest? No resting time is mentioned. Once the mixture is homogenized, the oil is heated, and the donuts can be fried. How long do the donuts fry? The recipe does not specify an exact time. The donuts should be fried well on both sides, and the duration depends on their size and how hot the oil is. It’s important not to take them out before the inside is cooked. Why dip the spoon in oil? The spoon is dipped in hot oil before scooping the dough. This step helps the dough release more easily from the spoon when placed in the pot. How many donuts does this amount yield? The number is not specified in the original recipe. It depends on how much dough is taken with the spoon for each donut. Nutritional Values The values below are estimates for the entire composition and do not accurately include the oil absorbed during frying. The number of donuts is not specified, so a per-piece value cannot be accurately calculated. For the dough made from 400 g of 0% yogurt, 4 eggs, vanilla sugar, and 600 g of flour, the estimate is approximately: 2,700–3,000 kcal before oil absorption approximately 75–85 g protein approximately 500–540 g carbohydrates approximately 20–30 g fat The oil used for frying can increase the final caloric value, depending on how much is absorbed by the donuts. The powdered sugar used at the end is not included in this estimate, as the quantity is not mentioned. Storage and Reheating The donuts are best fresh, immediately after frying, once they have been placed on paper towels for a short time. The original recipe does not specify a storage period or reheating method. If there are leftovers, store them in a closed container after they have cooled. Their texture will not be the same as when they are freshly fried, as the fried dough gradually loses its softness. For the best result, prepare only the amount that will be consumed.

Quick Yogurt Donuts

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