Only two ingredients for soft and gourmet donuts, is it possible? Discover this express and frying recipe that will delight the whole family.
Fancy a sweet break without headache? These beignets express are made for you. Only two ingredientsthey are easy to prepare, without frying and yet Soft, ventilated and fondant. A real delight that will make people happy, while mastering The ingredients and limiting refined sugar.
A taste of traditional donut, effortless!
We found this recipe on kirbiecravings.com And you are not going to come back! These donuts have a Taste close to fried donutswhile being baked. If you enjoy them still hot, you will find a crisp on the surface.
The secret? A simple dough based on whole milk yogurt with vanilla, which brings the softness, and self-levering flour, which allows to obtain a light and well airy mie. No need for yeast, eggs or butter.
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Two tips, namely:
- Use whole yogurt for a little fat And a sweet yogurt, because the donut dough does not contain any added sugar. It is not recommended to use protein -rich yogurt like Greek yogurt, as it would make the donut dough too dry.
- If you are a follower of homemade, you can prepare your own self-vanish flours by mixing Classic flour, chemical yeast and a pinch of salt.
An express recipe for unbeatable donuts
Ready to get started? Here’s how to make these donuts in the blink of an eye:
- Mix self-levering flour and yogurt In a bowl until a thick and homogeneous paste is obtained.
- Pour The dough in a donut pan or mini-muffins. You can even form small heaps on a baking sheet covered with baking paper.
- Bake for 20 to 25 minutesuntil they are golden brown and slightly swollen.
- Let cool slightly Before rolling them in sugar or adding an frosting of your choice.
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If you want Limit even more sugaropt for coating with almond powder, cinnamon, unwell.
Do you like original flavors? Try with Lemon or coconut yogurt To vary the pleasures.
Here, unlike industrial versions or fried donuts, these are lighter and do not bathe in oil. You can savor them without feeling guilty, breakfast, snack or even to accompany a gourmet brunch.
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
