I have a favorite donut recipe. In fact, I like it so much I don’t want to try another one. I just love how the donuts turn out. I make them whenever I have the time. But that’s the problem. Since the recipe uses yeast, there is a resting time for the dough, which means that from beginning till the end you’ll need more than two hours. Not that I mind, but I was thinking I should finally give another recipe a chance.
I had my doubts. Can these donuts even compare to my favorite ones?
My worries were unfounded. These donuts are great. They are delicious and you’ll make them in no time. Perfect for a weekend breakfast.
- 1 egg
- 1/2 cup sugar
- 10g vanilla sugar (or use vanilla extract/essence)
- 4 tablespoons vegetable oil (or melted butter)
- 1 cup yogurt
- 1 package (10g) baking powder
- 3 1/4 cups all-purpose flour + more if needed
- 1/4 teaspoon salt
- powdered sugar for dusting
- oil for frying
In a medium bowl, using an electric mixer, beat together the egg, sugar and vanilla sugar. Add the vegetable oil.
Stir the baking powder into the yogurt. It will bubble (do this over the bow in case it overflows). Mix everything.
Start adding the flour with the salt till the dough forms. Knead it several times.
Roll it on a lightly floured surface in about 8-10mm thick layer. Cut out the donuts using a donut cutter or simply two cups with different sizes.
Heat the oil in a large deep pot and fry the donuts on each side till golden brown. Place them on paper towels to drain.
Dust generously with powdered sugar while still warm.