Without yeast: light yogurt donuts
Barak Yehezkeli (Burke) prepares in honor of Hanukkah special Mediterranean-flavored donuts of rose water and an airy, creamy texture thanks to the addition of yogurt
Yoghurt and rose water donuts (Photo: Alon Messika)
Rose yogurt donuts (Photo: Alon Mesika)
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Donuts with yogurt and rose water
Recipe By: Barak Yehezkali (Burke) in collaboration with Strauss, burek
- 50 minutes work
- 80 minutes total
- Medium Difficulty Level
- 16 units
Recipes for Chanukah and Be Live
Yoghurt and rose water donuts (Photo: Alon Messika)
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Ingredients
- Cup of yogurt (200 g)
- egg
- ⅔ Glass of milk (150 ml)
- Spoonfuls of roses
- Spoonful of sugar (15 g)
- ¾1 cups flour (250 g)
- Baking bag (10 g)
- Spoonful of salt (5 g)
- Vegetable oil for deep frying
Preparation
In a large bowl, devour the yogurt with the egg, milk and rose water.
In a separate bowl, mix the flour with the sugar, baking powder, and salt and add to the bowl with the yogurt.
Set the mixture aside for half an hour to one hour.
In a large saucepan, heat deep frying oil to 180 degrees (hot but non-smoking oil).
Take from the batter with a spoon and pour vertically into the hot oil (work close to the oil or with 2 tablespoons to prevent hot oil splashing). Another option is to put the mixture in a perfume sack and pour directly into the oil. Scissors must be used to cut the mixture to separate the paraffin.
Fry for 2-3 minutes on each side until golden brown (the donuts float up quickly).
Remove the donuts with a slotted spoon to a bowl with absorbent paper.
How to make donuts with yogurt and rose water?
More Burke recipes
Egg salad with yogurt
Tzazi Bazooka
Extremely airy pancakes
Smoothie banana yogurt, almonds and cocoa chips
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