Yonut: yogurt + donut. the perfect combo
We had planned to make a sour cream donut, and we really did. Or better we tried over and over again and when we saw that it did not work, We decided to resort to Greek yogurt.
Add yogurt to the dough of the donuts –instead of the cream– made them lighter, with an intense and rich flavor, In addition to getting a easy dough to work with. have we been calling yonuts since then? Yes, and we would like that you would too.
Greek yogurt adds moisture without making the dough sticky
Ingredients (for 8 units):
- 2 and a half teaspoons of yeast
- 2 cups flour (plus a little more for dusting)
- 1 teaspoon kosher salt (sourced from salt pans, flakier and coarser than regular salt)
- 2 large egg yolks
- 1 cup Greek yogurt (from whole milk)
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted and warm.
- 1 teaspoon vanilla extract
- Vegetable oil (for frying; 6-8 cups)
- 1 cup of icing sugar
- Zest of ¼ lemon
**Special utensil: **
A kitchen thermometer to measure the temperature of the oil when frying donuts.
Make sure to remove any excess flour before you start to pierce the donuts.
Preparation: join the yeast with the two cups of flour and a teaspoon of salt in a medium bowl. Secondly, beat egg yolks, yogurt, granulated sugar, butter and vanilla in large bowl until mixture is smooth. Add the first ingredients to the egg mixture and stir them with a wooden spoon or rubber spatula **until there is no trace of dry flour. **
Pour the dough into a large sheet of parchment paper, well covered in flour (you can be generous with the amount, as the excess will be removed later). Sprinkle the dough with more flour, place another sheet of paper on it and crush it until it has a thickness of about a centimeter.
Remove the paper from the top and remove excess flour with a dry pastry brush. To make the circles use a cookie cutter about 8 centimeters in diameter, a glass or a cup.
Pierce the heart of the circles with a cutter about 3 centimeters in diameter, a plastic cap or , simply, make a hole with a toothpick and open it gently to enlarge the size.
Keep an eye on the holes in the donuts, they will finish frying sooner
Reroll the leftover dough and make more donuts. Once you have completed that step, place the thermometer in a large pot and pour the oil -abundant- . Turn the heat to medium-high temperature until The thermometer reads 180º C.
fry the donuts, turning them over so they cook on both sides, until they are swollen and have a golden color.
calculate that it will take you about 4 minutes in total. If you have kept donut holes to make with them some little donuts, time which should remain in the pan will be lower. Using a spider or slotted spoon, place them on a wire rack and let them cool for 10 minutes.
In the meantime, whisk together the lemon peel, icing sugar, a small pinch of salt, and 1⁄4 cup of water in a small bowl until it forms a smooth icing.
Dip each side of the donuts in the glaze, letting excess drip off before returning to rack. When you can no longer control the intrigue and hunger, try them!
Chef Chris Morocco preparing the "yonuts"
Recommendation: use Wallaby yogurt
A Chris Morocco , the chef behind this tempting recipe, She loves the thick and creamy organic Greek yogurt from Australian brand Wallaby. If you can't find it, whatever you use, make sure it's greek, as regular yogurt will create a stickier dough and therefore more difficult to extend.
Recipe originally published on Bon Appétit.