Easy No-Yeast Mini Doughnuts
-from Sarah Rabinowitz
I guess these are really doughnut holes, but the
kids called them doughnuts when they were little and that has stuck. The lemon peel gives them a light, delicious
lemony taste - not too much, not too little, but just right. To this day when I cook these for a family gathering
I have to hide them in some high-up place or there will be none left when I want to serve them.
- 1 egg, slightly beaten
- 1 cup self-rising flour
- 2 tbsp yoghurt or eishel
- 1 tsp grated lemon rind
- 2 tbsp sugar
- 1 tsp vanilla
- 2 tbsp cream cheese
- cinnamon & sugar for coating
Heat 2-3 inches of oil to about 365°F. Note
that if oil is too cold the doughnuts will absorb too much oil and if too hot they'll get brown on the outside
but still be gooey on the inside, so keep an eye on the temperature of the oil!
Mix egg and sugar until thoroughly combined..
Add remaining ingredients and beat well.
Use a small scoop to drop teaspoonfuls into hot oil, 5 to 6 at a time.
Fry quickly until golden brown, drain on paper towels and roll in cinnamon sugar while still warm.
Take a bow.