Tender yogurt doughnuts

Name: Tender yogurt doughnuts
Ingredients: 900 g flour; 50 g flour; 100 g sugar; 1 vanilla pod or 2 sachets vanilla sugar; 200 ml milk; 50 g fresh yeast or 2 sachets dry yeast; 2 eggs; 300 g yogurt; 1 lemon; 1/4 teaspoon salt; 70 ml oil; 15 ml oil; 1000 ml oil; 50 g powdered sugar

Dessert - Tender yogurt doughnuts by Aneta C. - Recipia

Yogurt keeps the dough soft in these tender yogurt doughnuts, and after frying the centers stay fluffy while the edges turn golden. The yeasted dough with milk, vanilla and lemon zest is cut out with a glass, then develops a delicate crust as it fries; I like to dust them while they’re still slightly warm. Preparation: 30 minutes. Cooking: 55 minutes. Resting: 80 minutes. Total time: 165 minutes. Servings: 8. Approximately 740 kcal and 16 g protein per serving.

Ingredients

900 g flour
50 g flour
100 g sugar
1 vanilla pod or 2 sachets vanilla sugar
200 ml milk
50 g fresh yeast or 2 sachets dry yeast
2 eggs
300 g yogurt
1 lemon
1/4 teaspoon salt
70 ml oil
15 ml oil
1000 ml oil
50 g powdered sugar

Preparation

1. Warm the milk with the sugar and vanilla for 5 minutes, stirring until the sugar dissolves. Let it cool for 20 minutes. 2. If using fresh yeast, dissolve it in the cooled milk. For dry yeast, stir it straight into the flour. 3. Put the flour and salt in a bowl and make a well in the middle. Add the beaten eggs, yogurt, lemon zest and the milk with the fresh yeast, if using. Knead, gradually working in 70 ml oil, until you have a soft dough that pulls away from your hands. If it stays too soft, add up to 50 g flour. 4. Cover the bowl with a towel and leave the dough to rise for 60 minutes, until it has doubled in size. 5. Grease the work surface with 15 ml oil. Roll out half the dough to about 1.5 cm thick and cut out shapes with a glass. Repeat with the other half. 6. Heat the frying oil for 10 minutes. Fry the doughnuts in batches, about 2 minutes on each side, for around 40 minutes in total, until golden brown. Transfer them to paper towels. 7. Sprinkle the drained doughnuts with powdered sugar.

Notes

Stored in a container in the fridge, they keep for up to 3 days, but the centers gradually dry out. If the yogurt is very runny, the dough may need extra flour; thicker yogurt makes it easier to work with. Dry yeast is mixed straight into the flour, while fresh yeast is dissolved in the cooled milk. I start the dough well ahead of the meal so the rising time doesn’t throw off my rhythm. They contain gluten, dairy and eggs; I have a cup of black tea with them.