Easy No Yeast Yogurt Donuts
Europeans call them doughnuts while Americans always find an easy way to say something and they use donuts. Since this blog post is for the American public I’m going to use the American spelling to present to you my recipe for yogurt donuts without yeast. These easy no yeast yogurt donuts are one of my favorite thing to have for breakfast. Bulgarians love to start the day with these delicious treats. I remember that my mom used to prepare them mostly during the weekend or on vacations. Therefore, I always associate them with a happy and carefree days. We usually serve the donuts with honey, feta cheese, powdered sugar or hazelnut spread. I haven’t met a person who doesn’t love them. You should try the recipe and tell me what you think.
How is this recipe different?
This recipe is very different than the one for the typical American donuts. To form the dough of the classic donut you need whole milk and yeast. It also requires extra kneading and time to proof.
The taste of easy no yeast yogurt donuts is completely different than the one of classic donuts. I use yogurt as a base of the dough and baking powder and baking soda as leavening agents. This dough doesn’t require a lot of kneading. Actually, it is just the opposite, you should avoid a lot of kneading. It doesn’t require time to proof either.
Why should you make it?
Most people prefer to buy a donut. They wouldn’t even try to make it from scratch because it seems too hard to make. This recipe uses basic ingredients that everyone has in their fridge and it takes thirty minutes to make. You will probably spend more time to dress up and go to the store to buy donuts than make them on your own. Most likely the store-bought donut is not freshly baked. In order to extend its shelf life, bakers add some unnecessary ingredients. Homemade donuts don’t last long. In fact, you have to eat them on the same day that you prepared them. They won’t be good on the next day, even if you store them in the refrigerator.
Easy No Yeast Yogurt Donuts
- 3/4 cup yogurt (about 130grams)
- ½ tsp baking soda
- 1 egg
- 2 cups all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cup oil for frying I use sunflower oil
- extra flour for rolling the dough
- Combine the flour, the baking powder and the salt in a bowl.
- Then add the yogurt, the egg and the baking soda in a separate bowl and stir well.
- Slowly add the dry ingredients to the wet ones by stirring constantly. You will end up with a sticky dough.
- Transfer the dough on a flowered surface and roll it about ¼ inch thick.
- Pour the oil into a small saucepan and preheat it to medium high heat (360-375 F)
- Cover the dough with the towel while the oil is preheating.
- Then use cooky cutters that you like to create different shapes of the dough. You can use a knife and make the donuts square or rectangular too.
- Put the raw donut in the hot oil and watch it puff. Once ti becomes golden brown on one side, flip it over. Fry the donuts one at a time in the hot oil.
- Place the donuts on a paper towel to drain the excess oil.
- Serve with your favorite toppings and fillings.