You don’t have to wait for the dough to rise to enjoy homemade doughnuts. This yogurt-based dough is made without yeast, just let it rest briefly and you can start cutting and frying right away. The finished doughnuts are beautifully soft and you can decorate them exactly to your taste – with plum jam, whipped cream or a quark cream. A simple recipe that’s perfect when you want something sweet without a long wait.
What You’ll Need
- 150 g plain yogurt,
- 1 egg,
- 2 tablespoons sugar,
- a pinch of salt,
- 1 teaspoon baking soda,
- 2 tablespoons oil,
- 2.5 cups plain flour (cup volume 250 ml),
- lard or oil for frying.
For finishing:
- plum jam,
- whipped cream,
- quark cream or another filling of your choice.
Step-by-Step Preparation:
1. Preparing the dough base: Place the yogurt, egg, sugar, pinch of salt, baking soda and oil in a bowl. Mix everything well.
2. Adding the flour: Gradually mix in the plain flour and work into a soft, smooth dough.
3. Letting the dough rest: Wrap the finished dough in cling film and let it rest for about 25 minutes.
4. Rolling out: Roll the rested dough into a sheet about 1 cm thick.
5. Cutting out: Cut out circles from the dough and make a small hole in the center of each.
6. Frying: Fry the doughnuts in hot lard or oil on both sides until golden brown.
7. Draining: Transfer the finished doughnuts to a paper towel or rack to drain off excess fat.
8. Serving: Serve with plum jam, whipped cream or quark cream as you like.
How to Recognize the Right Dough
The dough should be soft and easy to work with. If it sticks too much, you can add a little flour, but don’t overdo it or the doughnuts will be unnecessarily dense after frying.
What Can Go Wrong
The doughnuts are raw inside: The fat was too hot and the surface fried faster than the center. Lower the temperature and fry a little more slowly.
The dough is too hard: Too much flour may have been added.
The doughnuts absorb too much fat: The oil or lard was not hot enough.
Final Tip
They’re best when still slightly warm. If you want to serve them more festively, put a little plum jam in the middle and top with a spoonful of whipped cream or quark cream.
