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Yogurt Doughnuts




Source of Recipe


the web


List of Ingredients




3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
¼ cup honey
1 cup plain yogurt
2 tablespoons unsalted butter, melted
½ teaspoon salt
¼ teaspoon grated nutmeg

Recipe



In a large bowl, beat the eggs until they are light in color and somewhat thickened. Beat in the honey, yogurt and melted butter.

Sift together the flour, baking powder, soda, salt and nutmeg. Combine this with the egg-yogurt mixture, blend gently, and turn out the dough onto a lightly floured board. Pat the dough together with your hands and knead it gently a few times until it holds together. A pastry scraper is helpful in folding the dough over on itself. If the dough seems quite sticky, add a little more flour. Wrap the dough in plastic wrap or wax paper and chill for at least 30 minutes.

On a lightly floured board, roll the dough out with a floured rolling pin to a thickness of about ½-inch. Cut with a doughnut cutter or two biscuit cutters (one large, one small). Dip the cutters in flour each time. Let the doughnuts and their cut-out centers rest on the board for 10 to 15 minutes, uncovered.

Heat deep fat or oil in a pot to 375 degrees. If you have one, use a deep-frying thermometer and leave it in the pot so you can constantly check the temperature.

Place the doughnuts and their centers on a spatula and slide them, one at a time, into the hot fat. Cook only a few at a time; do not crowd the pot. Fry until golden brown on both sides; about 3 minutes in all. Remove with a slotted spoon and drain on paper towels.

Break open the first ones to test for proper doneness. Repeat frying with the remaining doughnuts and their cut-out centers.

Makes about 18 medium-sized doughnuts