![\"2014-11-25](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2014-11-25-14.26.17.jpg\")
<\/a><\/div>\n<\/p>\nIngredients<\/h3>\n
2 eggs
\n20 grams (2 Tbsp.)\u00a0sugar
\n\u00bd tsp. salt
\n2 Tbsp. vegetable oil
\n160 ml. (\u2154 cup) thick goats-milk yogurt or sour cream (For a non-dairy version:\u00a0Tofutui dairy-free sour cream)
\n140 gr. (1 cup) Tami GF flour (or all-purpose flour, if you do not adhere to a gluten-free diet)
\n1 packet (12 gr.) baking powder
\n1 tsp. Brandy\/Araq
\n1 tsp. vanilla extract
\noil for frying
\ncaster sugar to sprinkle
\nPreferred filling: jam\/chocolate ganache\/Dolce De Leche\/Cr\u00e8me p\u00e2tissi\u00e8re<\/p>\n
Preparation<\/h3>\n
In a bowl, lightly whisk eggs and sugar.
\nAdd salt, oil, yogurt\/sour cream, flour, baking powder, Brandy\/Araq, and vanilla extract, and whisk until smooth.<\/p>\n
<\/a><\/div>\n<\/p>\nHeat oil in deep pot to 180C\/360F and lower heat to maintain this temperature.
\nPour 1 Tbsp. of the batter to the hot oil using another tablespoon.
\nOnce bubbles form on top (approx. 2 minutes), gently flip the donuts using a fork.<\/p>\n
<\/a><\/div>\n<\/p>\nafter two additional minutes, turn the donuts again, give it a minute, and turn one last time for another minute.
\nRemove from oil using a perforated spoon.
\n***The reason for turning them twice on each side is to make sure they are cooked on the inside as well***<\/p>\n