December is the Hanukah season for donuts and we make them in plenty. But, during the rest of the year when my kids crave donuts. So, I make them these quick and easy instant donuts. Sometimes, I make the traditional Greek version dipped in honey. But these, dusted with powdered sugar and served with strawberry jam, are my kids’ absolute favorite.
Step-by-step: How to make Greek yogurt donuts
Oil – In a saucepan or pot, heat the oil for deep frying over medium-low heat until it reaches 325F.Pro tip – I like to use my cast-iron pot as it retains heat well and I prefer to use my thermometer to ensure the oil is at the right temperature.
Dry ingredients – Combine the flour with baking powder and salt. And set aside. Dough – In a bowl, combine the egg, yogurt, vanilla extract, sugar, and flour. Use a whisk to ensure no lumps.Pro tip – Make sure the oil is heating while preparing the donut batter so you don’t have to wait for the oil to come to a temperature. Balls – Using two spoons or a cookie scoop, drop little balls of batter into the hot oil. If you’re not using a thermometer, dip a spoon in the oil, if bubbles form around the spoon the oil is ready.Pro tip – Dipping the cookie scoop initially in oil will prevent the batter from sticking to the scoop.
Fry – Deep fry until golden. Use a perforated spoon to take them out on a paper hand towel to absorb the excess oil.Pro tip – Depending on the size of the pot with oil, cook in small batches. Adding too many at a time will drop the temperature of the oil and make the donuts soggy. Dust – Cool for a few minutes. Then, dust with powdered sugar and serve along with your favorite jam.
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