These yoghurt ring doughnuts are so incredibly light and crispy that no store-bought version could ever match-up!
I’ve been searching for the longest time for a doughnut recipe that is crispy on the outside and super soft on the inside. And you know what the secret ingredient was all along? NEW Nutriday Double Cream yoghurt! The extra creaminess and fat in the yoghurt give these doughnuts a soft almost brioche-like texture, paired with the addition of milk powder, which makes the outside ridiculously crunchy – I dare you to find a better doughnut!
You need to take your time proving these correctly or else the doughnuts will come out tough after frying. The easiest way to see if the dough has proved correctly is by giving the dough a gentle poke. If the dough springs back immediately it needs to proof for longer but, if the dough springs back slowly and the spot you poked leaves a small indentation, you know it’s ready!
If you want to see a step-by-step of how I made these, head over to my Instagram for more tips and tricks!
- 340g cake flour
- 170g milk powder
- 10g instant yeast
- 1 tsp cornstarch
- Pinch of salt
- 50g white sugar
- 2 tbsp honey
- 250ml NutriDay Double Cream Yoghurt
- 100ml water
- Sunflower or vegetable Oil, for frying
- 80ml NutriDay Double Cream Strawberry Yoghurt
- 130g (250ml) icing sugar, sifted
- Pink food colouring
- Lemon juice, to taste
- Sprinkles, to decorate
- Mix the flour, milk powder, instant yeast, cornstarch, salt and sugar together.
- Add the honey and yoghurt and gradually add enough water to form a soft dough.
- It should be soft and slightly sticky.
- Place in a clean bowl inside a large plastic bag. Tie the bag closed and allow to rise in a warm place until doubled in size.
- TIP: In winter I like to proof my yeast dough in my car parked in the sun - it is the perfect temperature!
- Knock the dough down and roll it out into a large rectangle about 1cm thick.
- Use a cookie cutter to cut out 8cm circles and a smaller cutter or the back of a piping nozzle to create a hole in the centre of each. Cut out 10cm square pieces of baking paper and place a doughnut on each square. This will make them easy to pick up later for frying, without deflating them. Arrange the doughnuts on a baking tray, cover with a large plastic bag and allow to rise again until doubled in size. The doughnuts should feel puffy when you touch them lightly.
- Preheat the oil to 180°C and carefully add a few doughnuts into the oil - fry until golden brown and crispy. Drain on paper towel and leave to cool slightly.
- Mix the ingredients for the yoghurt glaze together then dip the cooled doughnuts into the glaze and allow to set on a wire rack.
- These doughnuts are best eaten straight away while the outside is still crispy and the inside is super-soft!