CINNAMON SUGAR YOGURT DOUGHNUTS
Naked Blueberry Spread
We are so excited to bring you this jammy version of Christopher Kimball’s Milk Street’s yogurt doughnuts! These are dangerously easy to make, and Blake Hill’s Naked Blueberry Spread paired with crème fraîche makes the most incredible filling for an already addictive dessert.
“These light, lemony doughnuts are our adaptation of a recipe for gogoši rapide from ‘Tava’ by Irina Georgescu. The doughnuts are fantastic simply tossed with cinnamon sugar, but serving them with jam and crème fraîche is a flourish that makes them similar to papanaši, a Romanian dessert of fried cheese-enriched dough topped with spoonfuls of fruit jam and smetana (a type of soured cream).” — Milk Street Chefs
Makes approximately 20 doughnuts
Ingredients:
325g (2½ cups) All-Purpose Flour
214g (1 cup) White Sugar, divided
2 tsp Baking Powder
½ tsp Table Salt
2 Large Eggs
360g (1½ cups) Plain Whole-Milk Greek Yogurt
½ cup Whole Milk
2 tsp Grated Lemon Zest
½ tsp Almond Extract
6 cups Grapeseed or Neutral Oil, for frying
1 Tbsp Ground Cinnamon
Crème Fraîche, for filling
Blake Hill Naked Blueberry Spread, for filling
Directions:
In a large bowl, whisk together the flour, 107g (½ cup) of the sugar, baking powder, and salt. In a medium bowl, whisk the eggs, then add the yogurt, milk, lemon zest, and almond extract; whisk until well combined. Add the yogurt mixture to the dry ingredients and stir until just smooth — do not overmix. The batter will be thick and scoopable.
Pour the oil into a large Dutch oven (it should reach about 1 inch deep) and heat over medium-high to 350°F. Set a wire rack in a rimmed baking sheet near the stove. In a medium bowl, whisk together the remaining 107g (½ cup) sugar and cinnamon.
When the oil reaches 350°F, use a spring-loaded scoop or soup spoon to scoop about 2 tablespoons of batter and carefully release it just above the oil surface to prevent splashing. Repeat until you have about 10 doughnuts — do not overcrowd. Fry until deep golden brown on all sides, 3-4 minutes; they will flip as they cook (if not, gently turn with 2 forks). Maintain oil temperature between 325°F and 350°F. Transfer to the rack with a slotted spoon. Fry the remaining batter in the same way.
Toss the warm doughnuts a few at a time in the cinnamon sugar until fully coated. Once cooled, fill with Naked Blueberry Spread and crème fraîche using a piping bag with a round or bismark tip. Serve and enjoy!
Love this recipe? These doughnuts get their jammy heart from Blake Hill’s Naked Blueberry Spread. Browse all of our Jams, Jellies & Spreads recipes for more delicious ways to use your favorite preserves.