Yogurt Donut Holes are the perfect alternative to donuts, when you're craving fried sweets, but do not have a lot of time. No yeast, Dairy-Free!
So Carnival time is officially over and, according to tradition, now comes a time of Lent. In our country, Carnival is actually a big thing and one of the best practices is just stuffing your mouth with noms. The go-to pastry at this time are donuts filled with apricot jam, but they take a really long time (and experience) to make.
So when you’re looking for an easy replacement, these Yogurt Donut Holes are the perfect alternative.
180 g plant-based yogurt
1 tsp dark rum or bourbon
1 tsp grated lemon peel
60 g powdered sugar
200 g all-purpose flour
pinch of salt
1 tsp baking powder
- In a bowl beat the egg with yogurt, rum and grated lemon peel. Add powdered sugar and salt, sift the flour and baking powder and fold into the egg mixture gently. Combine to a smooth dough that feels fluffy. Leave dough to rest for 30 minutes.
- Heat frying oil in a large frying pan. You need to fry in a large quantity of oil, as the donut holes need to float. If you want to test when the oil is hot enough, just put in a small chunk of dough. If it sinks, it's not hot enough yet, if it floats and generates bubbles, you're ready to fry.
- Use a spoon to form the donut holes. Just spoon some dough out of the bowl and place it into the hot oil. If the dough does not slide down, use another spoon and scrape it off. The donut holes will usually turn around in oil by themselves, but if they do not, just turn them when they are golden brown and fry on the other side. When done, remove the doughnut holes out of the oil and place them on a paper towel to cool and dry the excess oil.
- Repeat process until you run out of dough.
- Sprinkle the yogurt donut holes with powdered sugar while still warm and serve.
NOTE: This is an updated post from 2016. We reshot and substituted the photography, changed the recipe slightly and did some SEO to the article.