Lemony Glazed Yogurt Doughnuts Recipes
LEMONY GLAZED YOGURT DOUGHNUTS
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Brunch snack Dessert Yogurt Egg Lemon Deep-Fry Vegetarian Soy Free Tree Nut Free Peanut Free Kid-Friendly Pastry
Yield Makes 8
Number Of Ingredients 12
Steps:
- Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.
- Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you'll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
- Punch out circles with a 3½"-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1"-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.
- Fit a large pot with thermometer; pour in oil to come 1½" up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.
- Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and ¼ cup water in a small bowl until a smooth glaze forms.
- Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can't stand the suspense anymore.
YOGURT GLAZE
This is a quick and yummy glaze to put on top of cupcakes or regular cake!!
Provided by brasicana
Categories Desserts Frostings and Icings Dessert Glazes
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
Nutrition Facts : Calories 32.3 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 1.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 8.2 mg, Sugar 4.4 g
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- Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Mix in dry ingredients with a spoon or rubber spatula until dough comes together and is smooth with no spots of flour remaining.
- Turn out dough onto a well-floured sheet of parchment or waxed paper (you can be generous with the flour since you’ll brush off excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
- Punch out circles about 3½" in diameter with a biscuit cutter, large glass, or mug. Punch out centers from dough about 1" in diameter with a small biscuit cutter or bottle cap (or poke a hole with a chopstick, then gently pull open to widen the center hole). Reroll any scraps and punch out additional doughnuts and holes.
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