Ingredients
Scale
- 4 cups oil (for frying)
- 3 cups all purpose flour (divided)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt (kosher)
- 1/2 cup whole milk vanilla yogurt
- 1/2 cup buttermilk
- 2 eggs
- 1 cup powdered sugar
- 2 tablespoons lemon juice (plus more as needed)
- zest of one lemon
Instructions
- In a large pot with high sides (to avoid splattering), heat oil to 375F.
- In a large bowl, whisk together 2 2/3 cups flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the yogurt, buttermilk and eggs.
- Fold the wet ingredeints into the dry ingredeints. Do not over work the dough. Once crumble and just combined, turn out onto a floured surface.
- Knead together so that it is is one square, not until it is totally smooth. Over-kneading will cause the doughnuts to be tough instead of light and fluffy. Use a rolling pin, if needed.
- Using round cutters, cut out circles and a smaller cutter to remove the center of the doughnut.
- Once oil is hot, fry doughnuts, a few at a time for about 5 to 7 minutes, flipping halfway through.
- Remove from oil once they are done and let drip on a rack.
- Combine powdered sugar and lemon juice. Adjust consistency with water so that it is thin enough to drip off of doughnuts.
- Dip doughnuts in glaze and place them back on the rack so excess glaze can drip off.
- Top with a sprinkling of lemon zest.
- Category: Dessert