Mrs. Nishiwaki’s Yogurt Doughnuts

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.

Mrs. Nishiwaki’s Yogurt Doughnuts Mrs. Nishiwaki’s Yogurt Doughnuts
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.
Yield: makes 14

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • 34 cup granulated sugar
  • 12 cup plain yogurt
  • 2 eggs
  • Juice of 1 lemon
  • 1 Tbsp. honey (heaping tbsp.)
  • 1 Tbsp. vegetable oil plus more for frying
  • 14 cup confectioners’ sugar

Instructions

  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.
  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 14 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.