How to fry the most Yummy Yoghurt Doughnuts

Are doughnuts: quick, easy and sugar-free? Yes, they are! If you make them this way. I took the original recipe, tweaked it to a 5-element one and voila! Plus the yoghurt doughnuts will fry in some amazing, funny shapes. Take a look!  

In a large mixing bowl and add:

• Sour 200ml plain yoghurt, 

• Bitter a pinch of turmeric, 

• Sweet 1 egg, a generous pinch of cinnamon,  

• Pungent a pinch of ginger, 

• Salty a pinch of salt, 1 teaspoon of baking powder, 

• Sour 1 cup plain flour, a few drops of lemon juice.  

Mix everything well until all the ingredients combine and there are no lumps. The dough should be quite thick and sticky. The amount makes 25-30 little doughnuts.

In a small pan heat up 1 cup of oil. Use a teaspoon, dip it in hot oil first, the oil will prevent the dough from sticking to the spoon so much. Scoop a teaspoonful of the mixture and gently put it into the hot oil. Make sure the dough ball is not too large. You may use a wooden skewer to help the dough ball get off the spoon. Deep fry in batches for about 2-3 minutes until golden-brown. 

When your doughnuts are cooked on one side and they have enough space in the pan, they will capsize naturally. Otherwise turn them around with a fork or a wooden skewer. When they are fried on both sides, get them out and place on a kitchen paper towel to absorb excess oil. 

Transfer to a serving plate and sprinkle generously with icing sugar. 

The yoghurt doughnuts will go perfectly with Irish coffee or ginger and orange tea.

For other delicious sweet recipes see: vanilla cheesecake, Finnish oven pancake, oats with spiced yoghurt.