MRS. NISHIWAKI’S YOGURT DOUGHNUTS
Makes 14
If you plan to take these doughnuts on a hike or to a picnic, be sure to allow them to cool completely before you pack them so they do not become soggy.
2 cups flour
2 teaspoons baking powder
¾ cup granulated sugar
½ cup plain yogurt
2 eggs
Juice of one lemon
1 heaping tablespoon honey
1 tablespoon vegetable oil plus more for frying
¼ cup confectioners’ sugar
1.Sift flour and baking powder together into a medium bowl and set aside. Put granulated sugar, yogurt, eggs, lemon juice, honey and l tablespoon of the oil into another medium bowl and whisk until smooth. Gradually add the flour mixture to the yogurt mixture, beating with a wooden spoon until batter is smooth. Cover bowl with plastic wrap and refrigerate until batter is chilled, 30 to 60 minutes.
2. Pour oil into a wide medium heavy-bottomed pot to a depth of two inches and heat over medium heat until temperature reaches 325 degrees on a candy thermometer. Working in batches to avoid crowding the pot, carefully spoon a scant ¼ cup of the batter into hot oil and fry, turning occasionally until doughnuts are deep golden brown all over the cooked through, 5 to 7 minutes per batch. Transfer doughnuts with a slotted spoon to paper towels to drain. Dust with confectioners’ sugar while still hot.