This year my kid fell ill for Mardi Gras and so I had no time or energy for a real doughnut, although I honestly wanted to make the best, fluffiest, glazed doughnuts ever. In Hungary, we celebrate the Carnival season in schools every year, the children dress up, eat doughnuts and sing away the winter. Here, in Canada, no one even talks about this, and as today is StValentine’s Day, all I’ve been hearing about for the last weeks is everything that is rose and red and full of hearts and glitter. Yet, my 7-year-old’s favourite celebration has always been Carnival in school, she misses it dearly, so I really had to make doughnuts, however ill she was and however tired I was.

But, hey, that’s life, and as far as doughnuts go, I have a recipe that is good for times like this – no yeast, no time wasted on waiting, no fuss, yet it’s fluffy and really, really good.

You need about 20-30 minutes from when you start making these little guys until you can eat the first batch.

They’re the best with confectioner’s sugar, but the classic cinnamon sugar or jam is wonderful, too.

These are small ones, like doughnut holes, so you can eat them is two bites, but god, are they good!

You’ll need

2 cups of all-purpose flour

2 whole eggs

280 grams of  yoghurt

2 tablespoons of sugar

1 tablespoon of baking powder.

Mix all the ingredients together. While you’re doing this, heat you oil (preferably cold-pressed canola or coconut oil). The best temperature is 160-180°C in my experience. When the oil is hot enough, spoon one tablespoon of dough at a time in the oil. I bake about 6 doughnuts at a time, on a medium-low heat to keep the temperature more-or-less even. Bake about 3 minutes on each side. It’s really easy to turn them around, just push a bit on one side with a fork and they turn over easily.

Serve as you like best.

 

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