Dessert
•Classic Lemon and Vanilla Quick Yogurt Doughnuts
Total Time
25 min
Servings
4 people
Level
easy
Rating
(1)
Classic Lemon and Vanilla Quick Yogurt Doughnuts
These quick Israeli doughnuts, traditionally known as Sufganiyot Eshel, require no yeast and are ready in minutes. Enriched with fresh lemon zest and vanilla, they are fried to golden perfection and dusted generously with powdered sugar for a festive Hanukkah treat.
Ingredients
1 1/2 cups self-rising flour (sifted)
1 cup plain yogurt or sour cream (200ml)
2 large eggs
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon zest
Pinch of salt
Vegetable oil (for deep frying)
Powdered sugar (for dusting)
Instructions
- 1
In a deep pot or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- 2
In a medium mixing bowl, whisk together the eggs, yogurt (or sour cream), sugar, vanilla extract, lemon zest, and salt until smooth.
- 3
Add the sifted self-rising flour to the wet ingredients and mix until just combined; be careful not to overmix the batter.
- 4
Using two tablespoons or a small ice cream scoop, carefully drop round dollops of batter into the hot oil. Do not crowd the pan.
- 5
Fry for about 2-3 minutes on each side until the doughnuts are puffed and deep golden brown. Note that they often flip themselves over.
- 6
Remove the doughnuts with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 7
Generously dust with powdered sugar while still warm and serve immediately.
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