Mrs. Nishiwaki’s Yogurt Doughnuts

Name: Mrs. Nishiwaki's Yogurt Doughnuts
Total time: PT0D0H0M
Yield: makes 14
Ingredients: 2 cups flour; 2 tsp. baking powder; 3 ⁄ 4 cup granulated sugar; 1 ⁄ 2 cup plain yogurt; 2 eggs; Juice of 1 lemon; 1 Tbsp. honey (heaping tbsp.); 1 Tbsp. vegetable oil plus more for frying; 1 ⁄ 4 cup confectioners' sugar

Serves
makes 14

If you plan to take these doughnuts on a hike or to a picnic, be sure to allow them to cool completely before you pack them so that they don't become soggy.

Ingredients

2 cups flour
2 tsp. baking powder
³⁄₄ cup granulated sugar
¹⁄₂ cup plain yogurt
2 eggs
Juice of 1 lemon
1 Tbsp. honey (heaping tbsp.)
1 Tbsp. vegetable oil plus more for frying
¹⁄₄ cup confectioners' sugar

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Instructions

Step 1

Sift flour and baking powder together into a medium bowl and set aside. Put granulated sugar, yogurt, eggs, lemon juice, honey, and 1 tbsp. of the oil into another medium bowl and whisk until smooth. Gradually add the flour mixture to the yogurt mixture, beating with a wooden spoon until batter is smooth. Cover bowl with plastic wrap and refrigerate until batter is chilled, 30-60 minutes.

Step 2

Pour oil into a wide medium heavy-bottomed pot to a depth of 2" and heat over medium heat until temperature reaches 325° on a candy thermometer. Working in batches to avoid crowding with the pot, carfully spoon a scant 1⁄4 cup of the batter into hot oil and fry, turning occasionally, until doughnuts are deep golden brown all over and cooked through, 5-7 minutes per batch. Transfer doughnuts with a slotted spoon to paper towels to drain. Dust with confectioners' sugar while still hot.

Sift flour and baking powder together into a medium bowl and set aside. Put granulated sugar, yogurt, eggs, lemon juice, honey, and 1 tbsp. of the oil into another medium bowl and whisk until smooth. Gradually add the flour mixture to the yogurt mixture, beating with a wooden spoon until batter is smooth. Cover bowl with plastic wrap and refrigerate until batter is chilled, 30-60 minutes.
Pour oil into a wide medium heavy-bottomed pot to a depth of 2" and heat over medium heat until temperature reaches 325° on a candy thermometer. Working in batches to avoid crowding with the pot, carfully spoon a scant 1⁄4 cup of the batter into hot oil and fry, turning occasionally, until doughnuts are deep golden brown all over and cooked through, 5-7 minutes per batch. Transfer doughnuts with a slotted spoon to paper towels to drain. Dust with confectioners' sugar while still hot.