Description
Light and fluffy doughnuts, fried to golden perfection and tossed in a zesty lemon glaze. A perfect treat for any occasion!
Ingredients
Units
Scale
- 4 cups (946 ml) oil
- 3 cups (710 ml) all purpose flour
- 0.5 cups (118 ml) sugar
- 2 teaspoons baking powder
- 0.75 teaspoons salt
- 0.5 cups (118 ml) whole milk vanilla yogurt
- 0.5 cups (118 ml) buttermilk
- 2 eggs
- 1 cups (237 ml) powdered sugar
- 2 tablespoons lemon juice
- zest of one lemon
Instructions
- Heat oil to 375°F (191°C) in a large pot with high sides.
- In a large bowl, whisk together 2 2/3 cups flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together yogurt, buttermilk, and eggs.
- Fold the wet ingredients into the dry ingredients until just combined. Turn out onto a floured surface.
- Knead the dough into a square; do not over-knead. Use a rolling pin if needed.
- Using round cutters, cut out circles and use a smaller cutter to remove the center of each doughnut.
- Fry doughnuts in the hot oil a few at a time for 5-7 minutes, flipping halfway through.
- Remove doughnuts from oil and let drip on a rack.
- Combine powdered sugar and lemon juice, adjusting consistency with water to make a thin glaze.
- Dip doughnuts in the glaze and place them back on the rack to allow excess glaze to drip off.
- Top with a sprinkling of lemon zest.
Notes
- For perfectly round doughnuts, use a cookie scoop instead of cutters.
- If your dough seems too sticky, add 1-2 tablespoons more flour, one tablespoon at a time.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days; they are best fresh.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50