These mini douts requires only two ingredients with the main being yoghurt which gives then a soft texture. You can substitute yoghurt with milk and add half a teaspoon of vinegar or lemon juice. In a bowl add in your self-rising flour and to that add in your yoghurt and mix together with your spatula. After sometime transfer the dough to the clean working surface and continue kneading the dough and bringing it together with your hands for one minute or two but if it gets sticky you can always use a bench scraper.
Let the dough rest for about 30 minutes to make sure all the flour is properly hydrated the extra resting time is needed because thus dough is much thicker. If you do not do this the donuts will come our crispy instead of fluffy if that happens just toss them in cinnamon sugar and then you will get delicious crunchy churro donuts.
So wrap the dough well in a plastic wrap which has been lightly greased and set aside for about half an hour. After half an hour roll your dough begins by flouring the working surface so that nothing sticks and then flour the top of the dough as well and you want to roll it out to about ¼ inch thickness this will puff up in the oil so make sure the dough is not too thick.
Cut the donuts out the small sizes because it does not work for the normal-sized donuts. you can roll out the dough as much as you want but make sure you do not toughen the dough otherwise you are going to do the restring step again to ensure that the newly added flour is properly hydrated again.
The easiest way to fry these donuts is to place them onto a spatula or slotted spoon and place that in the hot oil it is faster and safe do not drop the donuts in the oil. The doughnuts will start to bubble and float. Make sure the oil is at the right temperature which is 160C or 320F.
Cook until golden do not let then brown too much set them aside on a paper towel and make the glaze which is melted butter powdered sugar, vanilla and a little bit of milk. Depending on how thick or thin you like the glaze you can give it a good mix and coat your doughnuts entirely in this glaze. You can drain the excess glaze or not is entirely up to you and serve. They are not only fun to make but they are absolutely delicious.
For the dough;
- 140g (1 cup) Self-raising flour
- 140g (5 oz) Any plain yoghurt
For the glaze (Optional);
- 250 g (2 cups) Powdered sugar
- 75 g (⅔ stick) Butter
- 3 – 5 tbsp Milk, depending on how thin you like your glaze
- 1 tsp Vanilla extract