Greek Yogurt Doughnuts
Serving Size / Yield
- 4 C. sifted all-purpose flour
- ½ tsp. double acting baking powder
- 1 tsp. baking soda
- ¾ tsp. salt
- 3 eggs
- 1 ¼ C. sugar
- 2 Tbs. butter, melted
- 1 C. Non-Fat Plain Voskos Greek yogurt
- corn oil for deep-frying
- confectioners’ sugar
Sift together the flour, cinnamon or nutmeg, baking powder, baking soda, and salt.
In a large bowl beat the eggs until thick and pale yellow.Gradually beat in the sugar.
Add the melted butter and yogurt, then add the flour mixture and mix well. Cover and chill 1 hour.
Turn out on a well-floured board and roll to a ⅓-inch doughnut cutter.
Press the trimming together, reroll, and cut.
In a deep-fryer or heavy saucepan heat 2 inches of the oil until it reaches a temperature of 375°F on a deep-fryer thermometer. Carefully drop the doughnuts, a few at a time, into the hot oil.Fry until golden brown on one side, then turn and lightly brown on the other side, about 3 minutes in all.
With a perforated spoon transfer onto paper towels to drain. When cool, sprinkle the doughnuts with the confectioners’ sugar.
Recipe courtesy of Voskos Greek Yogurt.