Yoghurt doughnuts

Name: Yoghurt doughnuts
Prep time: 45 min
Total time: 45 min
Yield: 35
Ingredients: 300 g white flour; 100 g sugar; ½ parcel baking powder; 125 g plain yoghurt; 1 eggs; 1 organic oranges; 1 organic lemons; 3 tbsp sunflower oil; oil; 1 pinch salt; 2 tbsp grappa

winter winter

Total: 45 min. | Active: 45 min.

vegetarian

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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.

Sarah - Fragola & Limone

Ingredients

for 35 pieces

Dough
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

Doughnuts
	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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