Fried Yogurt Donuts from Kvass

These fried sourdough yogurt donuts are perfect when you need something sweet and fried.

There are days when cereal and yogurt are not enough. When you would eat anything that is warm, soft, sweet and ideally fried. When you don't want to think too much, just mix something, wait and put it in the pan. These sourdough yogurt donuts were created exactly on such a day.

Yes, I really stuffed yeast into the doughnuts. But honestly? It works great. The dough is supple thanks to the yogurt, and the yeast has a delicate taste and lightness . It's a little sticky, but you can handle that with spoons or wet hands. And most importantly – no cutting, no rolling, no complications. This is a recipe for those times when you're fed up, but you still want something homemade.

Why make yogurt donuts from sourdough?

✓ Just a few common ingredients
✓ Nothing needs to be shaped – just scoop it up with a spoon and you’re done
✓ Even those who are just starting out with sourdough can do it
✓ They will stay soft the next day (if there is any left over)
✓ And most importantly – because it’s a bit of a reward after a hard day

Fried yogurt doughnuts recipe

Ingredients for 8–10 pieces:

1 egg
135 g yogurt
zest of one lemon
a few drops of vanilla essence
a pinch of salt
1 tablespoon sugar
4 tablespoons rum
2 tablespoons of strong wheat yeast (Lievito madre)
20 - 25 g whole grain spelt flour
75 - 90 g plain wheat flour

For frying: oil or clarified butter
For coating: granulated sugar and ground cinnamon

Procedure:

1) Put everything in a bowl, mix thoroughly and let it rest on the line for about 2 hours.
The dough is denser and stickier.

2) After rising, scoop the dough with a large spoon, then use another spoon to drop it directly into the hot oil. Fry until golden brown, drain on a paper towel, and while still warm, coat in the cinnamon sugar you have prepared in a bowl.

Tip from Mari:

The dough will be sticky, so you need to take that into account. A little water on your hands or two spoons will help.

The first donut usually doesn't look very good, but the next ones will be fine.

The oil should not be too hot - otherwise the donuts will burn on the outside but remain raw on the inside. It is ideal to fry the donuts in a smaller saucepan, with at least a 2cm layer of oil. This will reduce consumption. If you pour the oil through a paper coffee filter into a clean bottle with a lid after it has cooled, you can use the oil again next time.

Don't try to rush anything - two hours of resting will benefit the dough.

Do you enjoy baking with sourdough?

We've put together similar quick and slow recipes so you can try them out for yourself. If you want to practice baking at home, check out other recipes – for example, banana bread with sourdough .

Let it smell good at home and let the rising process go smoothly.

Mari Pece