Yogurt doughnuts

Name: Yogurt doughnuts
Ingredients: 600 g flour; 1 teaspoon salt; 6 tablespoons sugar; 1 egg; 1 vanilla Greek yogurt (170 g); 200 ml warm water; 10 g dried yeast; 3 tablespoons oil; 500 ml oil for frying; 30 g powdered sugar; 1/2 teaspoon cinnamon

Dessert - Yogurt doughnuts by Octavia O. - Recipia

Yogurt doughnuts with Greek yogurt and vanilla are made with yeast, then fried in hot oil until golden. The inside stays soft, and powdered sugar and cinnamon go on top once they’ve cooled; still, my grandmother’s version is my favorite. I choose thick Greek yogurt, not runny yogurt. Preparation: 25 minutes. Cooking: 20 minutes. Resting: 30 minutes. Total time: 75 minutes. Servings: 8. Approximately 490 kcal and 12 g protein per serving.

Ingredients

600 g flour
1 teaspoon salt
6 tablespoons sugar
1 egg
1 vanilla Greek yogurt (170 g)
200 ml warm water
10 g dried yeast
3 tablespoons oil
500 ml oil for frying
30 g powdered sugar
1/2 teaspoon cinnamon

Preparation

1. Put the flour, salt and sugar in a bowl and mix. Add the egg and vanilla Greek yogurt. Dissolve the yeast in the 200 ml of warm water and pour the mixture into the bowl. 2. Knead the dough for 10 minutes, then work in the 3 tablespoons of oil and continue until the dough is smooth. Cover the bowl and leave it in a warm place for 25 minutes, until visibly risen. 3. Divide the dough into 2-3 pieces. Roll each piece into a sheet about 1 cm thick and cut out circles with a glass. Leave them to rest for 5 minutes. 4. Heat the 500 ml of oil to 170-175°C. Fry the doughnuts in 5 batches, for 2 minutes on each side, until golden. Transfer them to paper towels. 5. Once they have cooled, dust them with powdered sugar and, if you like, cinnamon.

Notes

You can serve them with black tea, especially if you dust them with cinnamon. Keep any leftovers in a sealed container in the fridge for up to 3 days; let the doughnuts come to room temperature before eating. For a milder flavor, use the same 170 g of plain Greek yogurt instead of vanilla Greek yogurt. They contain gluten, dairy and eggs. The dough can be softer if the yogurt is runny; roll it out on a work surface dusted with a little flour. A glass with a smaller opening makes circles that fry faster than larger ones, so keep an eye on the browning of the first batches. Start about an hour and fifteen minutes before serving, since the dough needs time to rise and a short rest after cutting.