Light, fluffy, and not overly sweet.
Ssoooooo...
There has been a tub of yogurt that's been sitting in our fridge for what seems like MONTHS. Every time I open the fridge, I am pleading for it to be eaten/used/thrown out. Miraculously, when I opened it, it was still good! No mold!
We also made arancini last weekend, so we had some oil left over for deep frying. Now, I'm the kind of person who likes to get the most out of everything. So I'm sitting on my couch thinking "what could I possibly make that'll use both the yogurt AND oil?" Welllll I came up with DONUTS.
Yes, you read that right.
These are a play on Chris Morocco's Lemony Glazed Cake Doughnuts. Now I'll admit that I was sceptical at first about adding yogurt to the batter - BUT it made them light, tangy, and rich.
What's great about these, is that they make the perfect base for any kind of toppings that your heart desires.
Cinnamon sugar, apple cider glaze, chocolate glaze, or lemon glaze.
Cinnamon sugar
1 cup granulated sugar
1 tsp cinnamon
1/2 cup coconut oil, melted
Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted coconut oil, then dunk into the cinnamon sugar mixture coating all sides.
Apple cider glaze
1 cup apple cider
1/2 - 3/4 cup powdered sugar
2 Tbsp coconut oil
1 tsp cinnamon
Dash of salt
Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Stir in the coconut oil, cinnamon, salt, and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired.
Chocolate glaze
1 1/2 cups powdered sugar
4 Tbsp cocoa powder
2 Tbsp dairy free milk or water
2 tsp vanilla
Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
Lemon glaze
1 cup powdered sugar
Zest from ¼ lemon
Whisk to combine.
Tip: Keep a close eye on the donuts when frying, I found that a little less, about a minute to a minute 20 seconds per side was golden (pun intended).
One side note, in the Bon Appetit video Chris uses 2 whole eggs but the recipe calls for two yolks. I have also seen a version with one egg yolk and one whole egg. And have heard that they turned out the best with two whole eggs. Using just the yolks makes them a bit denser and when using whole eggs, you get the lightest, fluffiest donuts. But totally up to you!
Experimentation is great; especially now, because what else are you going to do?
SIMPLE DONUTS
Serves 8-10
INGREDIENTS
2 cups all-purpose flour, plus more for dusting
2 ½ tsp baking powder
1 tsp sea salt
2 large egg yolks
1 cup dairy free yogurt*
½ cup granulated sugar
1 tsp vanilla extract
Vegetable oil (for frying; 6–8 cups)
INSTRUCTIONS
Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine.
Whisk egg yolks, yogurt, granulated sugar, and vanilla in a large bowl until smooth. Mix in dry ingredients with a spoon or rubber spatula until dough comes together and is smooth with no spots of flour remaining.
Turn out dough onto a well-floured sheet of parchment paper (be generous with the flour - you’ll brush off excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
Punch out circles about 3½" in diameter with a large glass, or mug (biscuit cutter if you're fancy like that).
Form centers from dough about 1" in diameter with your finger, then gently pull open to widen the center hole.
Re-roll any scraps and punch out additional doughnuts and holes.
Fit a large pot with deep-fry thermometer and pour in oil to a depth of 1½". Heat over medium-high until thermometer registers 350°F.
Fry doughnuts, turning once, until puffy and browned (about 2 minutes per side).
Transfer to a wire rack and let cool for 10 minutes. Sprinkle some powdered sugar over the top (optional)
Serve and enjoy!
NOTES
*You can use regular yogurt if you don't have an intolerance.
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