My kind of Doughnuts
You can't quite beat a delicious homemade doughnut; best enjoyed as an afternoon snack or treat after dinner time. Why not try making my own invention of Greek yogurt doughnuts. The recipe makes 12 (although my photos show only 6! I had to make two batches as I only have one doughnut pan!):
200 g plain flour
225 g Greek yogurt
180 g caster sugar
80 ml vegetable oil
1 tsp baking powder
Zest and juice of 1 lemon
Preheat your oven to 180 degrees. Butter your doughnut tin and set aside. In a bowl, measure 180 g of caster sugar, 1 tsp of baking powder, spoon in 225 g of Greek yogurt and the zest of 1 lemon. Lastly, crack in 3 fresh eggs.
Whisk all of the ingredients together thoroughly with a wooden spoon or hand-held whisk. Sift 200 g of plain flour into the creamy, golden bowlful and slowly fold together, making sure it is evenly incorporated.
Pour in 80 ml of sunflower oil and mix to create a smooth, glossy batter. Your ingredients should now have the consistency of a Yorkshire pudding mix. Then spoon the batter into the buttered doughnut tray. I find it easiest to use a soup ladle which avoids spillages and ensures each doughnut ring can be filled to the brim.
Pop the tray into the preheated oven and cook for 20 - 25 minutes, but keep an eye on the doughnuts in the last few minutes to make sure they don't catch. Once cooked, leave to cool in the tray for about 5 minutes.
Whilst the doughnuts are cooling down, I suggest making the lemony syrup. Simply squeeze the juice of 1 lemon into a saucepan over a low heat. Pour in 1 - 2 tbsp of runny honey and stir until you have a consistency similar to golden syrup.
Once you've moved the doughnuts onto a cooling rack, prick each surface and pour the syrup mixture over the top of each.
Lastly, sift icing sugar over the doughnuts and then...