Yoghurt doughnuts

Yoghurt doughnuts

Total: 45 min. | Active: 45 min.
Nutritional value / piece: 73 kcal
, Fat: 3 g
, Carbohydrate: 9 g
, Protein: 1 g

Doughnuts are little balls of deep-fried dough. They are crispy on the outside, and light and fluffy on the inside. You won’t be able to stop at just one! This yoghurt variety is particularly soft and tasty. Depending on the type of plain flour you use, you may find that the dough is too soft to be shaped by hand. If so, don’t add any extra flour, simply use two teaspoons to transfer the dough to the hot oil. This method works just as well.


35 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
1 pinch salt
50 g sugar
½ parcel baking powder
1 organic orange, use grated zest
1 organic lemon, use grated zest
125 g plain yoghurt
1 egg
3 tbsp sunflower oil
2 tbsp grappa


oil, for deep-frying
50 g sugar
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the lemon zest. Combine the yoghurt, egg, oil and grappa, mix into the flour, combine to form a soft dough, knead briefly.


Heat the oil to approx. 175°C in a cooking pot. Empty the sugar into a deep dish. With lightly floured hands, shape the dough into approx. 35 balls (approx. 4 cm in diameter). Deep-fry the dough balls in batches for approx. 4 mins. until golden brown, turning occasionally. Remove, drain on kitchen paper, toss in the sugar while still hot.

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