Ingredients
2 eggs
20 grams (2 Tbsp.) sugar
½ tsp. salt
2 Tbsp. vegetable oil
160 ml. (⅔ cup) thick goats-milk yogurt or sour cream (For a non-dairy version: Tofutui dairy-free sour cream)
140 gr. (1 cup) Tami GF flour (or all-purpose flour, if you do not adhere to a gluten-free diet)
1 packet (12 gr.) baking powder
1 tsp. Brandy/Araq
1 tsp. vanilla extract
oil for frying
caster sugar to sprinkle
Preferred filling: jam/chocolate ganache/Dolce De Leche/Crème pâtissière
Preparation
In a bowl, lightly whisk eggs and sugar.
Add salt, oil, yogurt/sour cream, flour, baking powder, Brandy/Araq, and vanilla extract, and whisk until smooth.
Heat oil in deep pot to 180C/360F and lower heat to maintain this temperature.
Pour 1 Tbsp. of the batter to the hot oil using another tablespoon.
Once bubbles form on top (approx. 2 minutes), gently flip the donuts using a fork.
after two additional minutes, turn the donuts again, give it a minute, and turn one last time for another minute.
Remove from oil using a perforated spoon.
***The reason for turning them twice on each side is to make sure they are cooked on the inside as well***
***Do not pile donuts on top of each other while hot, as their weight will crush the bottom once and compress their texture***
Serve with your preferred topping(s): caster sugar, chocolate sauce, sprinkles, etc., and preferred filling(s): jam, chocolate ganache, Dolce De Leche, and/or Crème pâtissière.
