Spoon doughnuts

Name: Spoon doughnuts
Ingredients: 3 eggs; 3 tablespoons sugar; 200 g yogurt; 100 g condensed milk; 10 g baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 400 g flour; 1000 ml oil; 200 ml cold water; 30 g powdered sugar

Dessert - Spoon doughnuts by Gabriela A. - Recipia

Spoon doughnuts: the batter is dropped into the oil by the spoonful and browned on both sides, in small batches. The eggs, yogurt and condensed milk keep it soft, while the flour thickens it enough to stay on the spoon; the doughnuts have browned edges and fluffy centers. I eat them warm, with nothing else. Prep: 15 minutes. Cook: 28 minutes. Total time: 43 minutes. Servings: 8. About 360 kcal and 9 g protein per serving.

Ingredients

3 eggs
3 tablespoons sugar
200 g yogurt
100 g condensed milk
10 g baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
400 g flour
1000 ml oil
200 ml cold water
30 g powdered sugar

Preparation

1. Beat the eggs with the sugar until the crystals dissolve. 2. Mix in the yogurt, condensed milk, baking powder, vanilla extract and salt. Gradually add the flour until you have a batter thicker than pancake batter. 3. Heat the oil in a heavy pot for 8 minutes, until it reaches 170°C. 4. Dip the spoon in cold water, scoop up a portion of batter and drop it into the oil. Fry in batches for 20 minutes in total, turning the doughnuts to brown both sides. 5. Remove them onto a kitchen towel and dust with powdered sugar.

Notes

Keep the doughnuts in a closed container in the fridge for up to 3 days; after the first day, the centers soften. You can replace the vanilla extract with 1 teaspoon of rum extract; the batter contains gluten, dairy and eggs. Plain, thick yogurt helps hold the mixture together; if there is whey on the surface, stir it in before weighing the yogurt. Drinking yogurt makes the batter too runny to scoop with a spoon. Small portions fry more evenly than ones scooped with a large serving spoon. Let the oil return to temperature between batches, since the cold batter cools it quickly. Medium heat keeps the browning under control, while a high flame browns the outside before the middle is cooked through. Leave a little space between portions in the pot, since the batter spreads as it falls into the oil. I serve them with sliced apples and black tea.