Ingredients

For the dough

140g (1 cup) Self-raising flour

140g (5 oz) Any plain yogurt

Pinch of nutmeg ( optional )

Substitutions for flour and/or yogurt

I highly recommend using yogurt, but if you can't, the yogurt can be substituted for milk BUT add only 85 g (⅓ cup) of milk plus + ½ tsp vinegar or lemon juice.

Self-raising flour can be made TWO ways:

140 g (1 cup) of plain flour + 1½ tsp baking powder
OR
140 g (1 cup) of plain flour + ½ tsp baking soda

For the glaze

250 g (2 cups) Powdered sugar

75 g (⅔ stick) Butter

3 - 5 tbsp Milk, depending how thin you like your glaze

1 tsp Vanilla extract

Method

For the donuts

In a bowl combine the self-raising flour and yogurt, and mix for one minute, making sure to incorporate well all the flour. Do not over mix the dough. The dough may be tacky, but don’t be tempted to add extra flour.

Wrap the dough in greased plastic wrap and let the dough rest for 30 minutes. The resting step crucial because it allows the flour to properly hydrate before frying.

Flour your work area and roll out the dough. Don't add too much flour.  Cut out mini donuts shapes.

Bring the oil to 170 °C (340 °F) and fry the donuts in batches until lightly golden.

Do not over fry the donuts - I fried mine for exactly one minute. They should have a light, golden color when done.

Toss the donuts in the glaze.

For the glaze

Melt the butter and add the powdered sugar, milk and vanilla.

Tips

Please note - this recipe does NOT scale up for making regular size donuts. If you do want to make regular size donuts, please see my recipe: Melt-In-Your-Mouth Glazed Donuts.

Categories: Donuts, Doughnuts