Cinnamon Sugar Yogurt Doughnuts

Name: Cinnamon Sugar Yogurt Doughnuts
Cook time: 40 min
Total time: 40 min
Yield: Makes about 20 doughnuts
Ingredients: 325 grams (2½ cups) all-purpose flour; 214 grams (1 cup) white sugar, divided; 2 teaspoons baking powder; ½ teaspoon table salt; 2 large eggs; 360 grams (1½ cups) plain whole-milk Greek yogurt; ½ cup whole milk; 2 teaspoons grated lemon zest; ½ teaspoon almond extract; 6 cups grapeseed or other neutral oil; 1 tablespoon ground cinnamon; Cherry jam, to serve (optional); Crème fraîche, to serve (optional)

Adapted by Diane Unger

Makes about 20 doughnuts

40 minutes

Free

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These light, lemony doughnuts are our adaptation of a recipe for gogoși rapide from “Tava” by Irina Georgescu. She explains that they are a quick and easy baking powder-leavened version of Romanian gogoși, doughnuts that are made with yeasted dough that is rolled out and cut. The batter requires only a couple bowls for mixing, then 2-tablespoon portions are dropped into hot oil and fried until deep golden brown. (The simplest way to portion the batter is with a spring-loaded ice cream scoop, but in a pinch, 2 soupspoons work.) The doughnuts are fantastic simply tossed with cinnamon sugar, but serving them with cherry jam and crème fraîche is a flourish that makes them similar to papanași, a Romanian dessert of fried cheese-enriched dough topped with spoonfuls of fruit jam and smetana (a type of soured cream).

Makes about

20 doughnuts

Tip

Don’t substitute regular yogurt, or the batter will be too thin. Greek yogurt, which is thicker because it is lower in moisture, is the type to use. Also, don’t drop the doughnuts straight from the oil into the cinnamon sugar, otherwise the sugar will clump up. But don’t wait until the doughnuts are fully cooled, either, or the sugar won’t stick.

40 minutes

325 grams (2½ cups) all-purpose flour

214 grams (1 cup) white sugar, divided

2 teaspoons baking powder

½ teaspoon table salt

2 large eggs

360 grams (1½ cups) plain whole-milk Greek yogurt

½ cup whole milk

2 teaspoons grated lemon zest

½ teaspoon almond extract

6 cups grapeseed or other neutral oil

1 tablespoon ground cinnamon

Cherry jam, to serve (optional)

Crème fraîche, to serve (optional)

Ingredients

325

grams (2½ cups) all-purpose flour
214

grams (1 cup) white sugar, divided
2

teaspoons baking powder
½

teaspoon table salt
2

large eggs
360

grams (1½ cups) plain whole-milk Greek yogurt
½

cup whole milk
2

teaspoons grated lemon zest
½

teaspoon almond extract
6

cups grapeseed or other neutral oil
1

tablespoon ground cinnamon
Cherry jam, to serve (optional)
Crème fraîche, to serve (optional)

Directions

01

In a large bowl, whisk together the flour, 107 grams (½ cup) of the sugar, the baking powder and salt. In a medium bowl, whisk the eggs, then add the yogurt, milk, lemon zest and almond extract; whisk until well combined. Add the yogurt mixture to the dry ingredients and stir until just smooth; do not overmix. The batter will be thick and scoopable.
02

Pour the oil into a large Dutch oven (it should reach a depth of about 1 inch) and heat over medium-high to 350°F. Meanwhile, set a wire rack in a rimmed baking sheet and set near the stove. In a medium bowl, whisk together the remaining 107 grams (½ cup) sugar and cinnamon.
03

When the oil reaches 350°F, working quickly, use a spring-loaded scoop or a soupspoon to scoop up about 2 tablespoons of batter and, holding the scoop or spoon just above the surface of the oil to prevent splashing, carefully release the batter by either squeezing the handle of the scoop or pushing it off with a second spoon. Repeat until you have used half of the batter (or have formed about 10 doughnuts), but do not overcrowd the pot. Fry until the doughnuts are deep golden brown on all sides, 3 to 4 minutes; they will flip as they cook (if they do not, gently turn them with 2 forks). Adjust the heat as needed to maintain an oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the doughnuts to the prepared rack. Fry the remaining batter in the same way.
04

Toss the warm doughnuts a few at a time in the cinnamon sugar until fully coated. Serve warm or at room temperature, with jam and crème fraîche (if desired).

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Reviews

Vanessa J.

April 17, 2023

Best donuts ever!

I made two batches of these donuts; one as written and the second with a gluten free flour. The texture was no different between the two. The donuts are delicious and not heavy. I can't wait to make them again!

Keegan H.

February 26, 2023

Super easy and delicious!

This recipe was super easy to follow, and they turned out delicious! The cherry jam was a must, for sure!

Ahmad M.

December 24, 2022

So easy to make, it is now a Christmas Eve breakfast tradition.

Easy as pie (or donuts)! The addition of the lemon zest and almond extract make this so delicious - i also added some cardamom to the sugar mixture. Merry Christmas !

Kelsey V.

January 7, 2024

Simple and Delicious

Since I was already frying something else up for dinner, I decided to take advantage of the hot oil and give these donuts a try. I made a half batch and the ingredients came together fast and easy and taste delicious! I even reheated the leftovers the next morning in the air fryer and am happy to say the crisp outside and fluffy inside texture were renewed. Next time I would like to try subbing the almond extract and lemon zest for orange extract and zest.