Yogurtcoverednuts Recipes

YOGURT-COVERED NUTS

Yogurt-Covered Nuts image

haven't tried this yet, but i'm posting it here for safe keeping until i get a chance! might work with raisins too? perperation time is a guess.

Provided by ellie3763

Categories Candy

Time 30m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup sour cream or 1/3 cup yogurt
1 cup sugar
1 tablespoon light corn syrup
1 dash salt
1 tablespoon butter
1/2 teaspoon vanilla extract
2 cups nuts

Steps:

Combine sour cream / yogurt, sugar, corn syrup, and salt in a saucepan.
Bring to a boil. Reduce heat and stir constantly until mixture reaches soft ball stage.
Remove from heat and stir in butter and vanilla.
Stir in nuts.
Turn out onto wax paper and seperate with a fork. Allow to cool.

Nutrition Facts : Calories 2735.6, Fat 168.6, SaturatedFat 36.2, Cholesterol 64.2, Sodium 2124.3, Carbohydrate 289.9, Fiber 24.7, Sugar 218.8, Protein 49.9

LEMONY GLAZED YOGURT DOUGHNUTS

Lemony Glazed Yogurt Doughnuts image

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

Ingredients

2½ tsp. baking powder
2 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt, plus more
2 large egg yolks
1 cup whole-milk Greek yogurt
½ cup granulated sugar
2 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
Vegetable oil (for frying; 6-8 cups)
Zest of ¼ lemon
1 cup powdered sugar
Special Equipment: A deep-fry thermometer

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.

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