Ingredients
260 g plain flour
165 ml natural yoghurt
50 g butter
3 egg yolks
pinch of salt
Sunflower oil for frying
Jam for dipping
Icing sugar to sprinkle with
Method
- Mix the flour with the yoghurt (or sour cream or even Greek yoghurt), egg yolks and softened butter.
- Add a pinch of salt.
- Mix and knead the mixture until it forms a soft dough.
- Roll out as thin as you can with a heavy rolling pin on a floured surface.
- Cut 4-5cm long rectangles out with a pastry or pizza cutter or a sharp knife.
- Make a small cut with a knife (1-2cm long) in the middle of the shapes.
- Pull one corner through the hole as if you tried to turn it inside out.
- Heat up a saucepan full of sunflower oil. Make sure you heat it up to nearly maximum before it reaches boiling point. Do not boil.
- Fry the pastry for 2-3 minutes, keep turning to make sure the donuts don’t burn.
- Put paper towel on a plate and pop the fried donuts on to allow to drip and cool.
- Sprinkle with icing sugar.
- Dip in homemade runny jam to eat.
