Easy yogurt drop homemade doughnuts are a simple, classic recipe for a quick dessert. They are also great for brunch or a Sunday breakfast next to a cup of coffee.
Why You Should Try This Recipe
While growing up, doughnuts were considered dessert. I never had them for breakfast. My grandmother was the one who always made them when we were visiting as a treat.
She would disappear in the kitchen just to show up 30 minutes later with a platter full of donuts or crepes(see recipe here). It was her way to show hospitality and spoil her grandchildren.
I know Americans love their doughnuts/donuts. My question is, how many people out there know or still make at home a good doughnut?
Most people I know are buying donuts at the store. Once in a while, it's fine, but there is nothing better than a good, old fashion doughnut made in the comfort of your own kitchen, right?
My problem with the doughnuts from the store is when they get trashed with other ingredients that don't have anything to do with a good doughnut. Don't get mad at me, please. I am who I am.
I love simple ones, with powdered sugar on top and without any other ingredients.
This recipe, in particular, is an easy one that anybody can make.
A short story about this recipe
I get emotional every time I see this recipe in my collection. My friend, Irina, shared it with me many years ago. She loved this recipe and used to make it very often. I make the doughnuts every year when we remember Irina on her birthday.
You see, Irina passed away a few years ago while battling breast cancer. She was a beautiful woman with a bubbly, cheerful, loving personality and a generous spirit. We all miss her very much and think of her often.
This is a recipe where the dough doesn't require any rising. There is no yeast in it. It also doesn't involve any rolling pin. You will need to just grab a spoonful of batter and drop it in hot oil.
It is a humble recipe that is easy to make and absolutely delicious. You can actually ask your kids to help you put the batter together.
It takes only a few minutes. I would say in less than 30-45 minutes, you will have the best easy doughnuts you will ever have.
So, with much love from Irina's kitchen to mine and to everyone to enjoy, here is Irina's easy yogurt drop homemade doughnuts:
How To Make
Step 1. Make the batter.
In a medium bowl, sift the flour, baking soda, and a pinch of salt. Beat the eggs and add them to the flour. Add sugar, plain yogurt(or Kefir), and vanilla and mix well.
Step 2. Fry the donuts.
Drop the dough by the tablespoon, 4-5 at a time, into the hot oil and fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly.
Tip: Cooking more fritters at a time may cause the oil temperature to drop too much, so do not crowd them in the pan.
If the heat is too low, it will cause the fritters to absorb too much oil, while too high heat will burn the outside before the insides are properly cooked.
Step 3. Place the doughnuts onto paper towels to drain.
Have a large plate lined with several layers of paper towel near the stove. When they are a deep amber brown, transfer them to the paper towels.
Dust them with powdered sugar and serve warm or cold with a cup of coffee.
Enjoy! And thank you, Irina, my dear friend!
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Easy Yogurt Drop Homemade Doughnuts
- 4 cups all-purpose flour
- 4 eggs
- 1 pinch salt
- 4-5 tablespoons granulated sugar
- ½ teaspoon baking soda
- 2 cups yogurt or Kefir
- 2 teaspoons vanilla
- Enough vegetable oil for frying
- Enough powder sugar for dusting
- Sift the flour, baking soda, and salt in a medium bowl.
- Beat the eggs and add them to the flour.
- Add the sugar, yogurt(or Kefir), and vanilla and mix well.
- Heat the oil on medium-high, then reduce the heat to medium-low. Make sure the oil temperature is about 365-375F.
- Drop the batter by the tablespoon, 4-5 at a time, into the hot oil and fry for a minute or until golden. Flip the doughnuts and continue to fry them until done.
- Drain them on paper towels.
- Dust the doughnuts with powder sugar and serve warm.
- Tip: Fry only one donut at the beginning and ensure it is cooked inside. Reduce the heat if necessary, so the dough cooks through.