Yoghurt doughnuts
Ingredients
for 35 pieces
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 |
How it's done
Dough
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.
Doughnuts
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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