Lemony glazed yogurt doughnuts for a delicious treat

Ingredients for Lemony glazed yogurt doughnuts

• 12 g baking powder

• 300 g plain flour, plus more for dusting

• 5 g kosher salt, plus more

• 2 large egg yolks

• 240 ml full-fat Greek yogurt

• 100 g caster sugar

• 30 g unsalted butter, melted, slightly cooled

• 5 ml vanilla extract

• 180–240 ml vegetable oil (for frying)

• Zest of ¼ lemon

• 120 g icing sugar

• Special Equipment: A deep-fry thermometer

How to make Lemony glazed yogurt doughnuts

1. Whisk together the baking powder, 250 g of flour, and 1 tsp salt in a medium bowl until well combined.

2. In a large bowl, whisk the egg yolks, yogurt, granulated sugar, butter, and vanilla until smooth.

3. Gradually add the dry ingredients to the egg mixture using a spoon or rubber spatula, mixing until the dough comes together and is smooth with no dry flour remaining.

4. Turn the dough out onto a well-floured large sheet of parchment paper, being generous with the flour as you will brush off the excess later.

5. Dust the dough with more flour, place another large sheet of parchment paper on top, and roll the dough out to a thickness of 1.25 cm.

6. Remove the top sheet of parchment and use a dry pastry brush to remove any excess flour.

7. Punch out circles using a 9 cm biscuit cutter, glass, or mug.

8. Use a 2.5 cm cutter or the cap of a plastic bottle to punch out the centres of the rounds, or poke a hole with a chopstick and gently pull it open to widen the centre.

9. Reroll any scraps and punch out additional doughnuts and holes.

10. Fit a large pot with a thermometer and pour in oil until it comes 3.5 cm up the sides of the pot.

11. Heat the oil over medium-high until the thermometer registers 180°C.

12. Fry the doughnuts, turning them halfway through, until puffy and golden brown, about 4 minutes in total (the time will be slightly less for doughnut holes).

13. Using a spider or slotted spoon, transfer the doughnuts to a wire rack and let them cool for 10 minutes.

14. Meanwhile, whisk together the lemon zest, icing sugar, a tiny pinch of salt, and 60 ml of water in a small bowl until a smooth glaze forms.

15. Dip each side of the doughnuts and holes into the glaze, allowing any excess to run off before returning them to the rack.

16. Enjoy the doughnuts as soon as you can’t resist the temptation any longer.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.