On Hanukkah, it’s customary to eat fried foods like jelly donuts to remember the miracle of the oil that lasted for 8 days in the Holy Temple and to commemorate the Maccabees victory over the Greeks. In keeping with this Jewish tradition, I developed a quick and easy yeast-free donut recipe that incorporates Greek yogurt! I know that making yeasted donuts can be time consuming, so these poppers use baking powder as the leavening agent, and they come together in minutes! Made with just Domino™ granulated sugar, Greek yogurt, eggs, vanilla, flour and baking powder, the poppers are pleasantly sweet and vanilla scented with a crispy exterior and fluffy, cakey interior. You can roll them in granulated sugar, or dust with powdered sugar and serve with raspberry jam, if desired.
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Greek Yogurt Donut Poppers
makes 18 poppers
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp kosher salt
1 cup Greek yogurt
1 cup milk
1 large egg
¼ cup granulated sugar
1 tsp vanilla extract
4 cups canola oil
½ cup granulated sugar, for coating
raspberry jam optional
Method:
In a cast iron or heavy-bottomed skillet, heat the oil to 325 degrees.
In a small mixing bowl, add the flour, baking powder and salt, whisk to incorporate. In a large mixing bowl, combine the Greek yogurt, milk, egg, sugar and vanilla. Whisk to combine. Add the dry ingredients to the wet ingredients and mix with a spoon until a batter forms. Using a cookie scoop or 2 spoons, drop small balls of batter into the oil, taking care not to overcrowd the pot. Fry for approximately 3 minutes, turning the poppers over until evenly browned. Remove with a slotted spoon and drain on paper towels. Immediately transfer to a bowl of sugar and toss to coat. Serve immediately, with jam, if desired.
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