No Yeast! I wish I knew this Donut recipe before!

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

Lower in saturated fat.

jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Less sugar and more fruit.

Crack 1 egg and add 1 egg yolk into a bowl.

Add 1/4 cup melted butter and 3/4 cup granulated sugar to the bowl.

Whisk the mixture until smooth.

Add 1 cup of plain yogurt and mix until smooth.

In another bowl, combine 4 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt.

Mix the dry ingredients well.

Combine the wet and dry ingredients until a dough forms.

Knead the dough gently for about 1-2 minutes.

Cover the dough with a clean kitchen paper and place it in the fridge to rest for at least 1 hour or overnight.

Remove the dough from the fridge and transfer it to a working surface.

Flour the surface and rolling pin to prevent sticking.

Roll out the dough to about half an inch thickness.

Use a tumbler cup to cut the dough into donut shapes.

Use a cake nozzle to cut holes in the center of each donut.

Gather the excess dough and form more donuts until you have about 12 donuts.

Line the donuts on a baking tray and heat oil for frying.

Test the oil temperature by inserting a wooden stick; if bubbles form, the oil is ready.

Carefully drop the donuts into the oil, frying only 3 at a time to avoid overcrowding.

Fry the donuts for about 3 minutes, turning them once they have nice cracks on top.

Ensure the oil is not too hot to avoid undercooked donuts or donuts soaked in oil.

Remove the donuts from the oil and place them on a kitchen towel to drain excess oil.

Prepare the vanilla glaze by mixing 2 cups of icing sugar, 2 tablespoons of milk, and 2 teaspoons of vanilla essence until smooth.

Dip the donuts in the glaze, ensuring all parts are covered.

Place the glazed donuts on a wire rack to let excess icing drip off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens