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Ingredients

• 1 cup Self-Rising Flour (all‑purpose self‑rising flour)
• 1 cup Greek Yogurt (plain, full‑fat Greek yogurt)
• 1 cup Powdered Sugar (sifted, for glaze)
• 2 tablespoons Milk (to thin glaze; can use water or plant‑based milk)
• 2 cups Cooking Oil (high smoke‑point oil such as canola or vegetable oil)
• 0.25 teaspoon Salt (optional, enhances flavor)

Instructions

1. Combine Dry and Wet Ingredients

   Scoop the Greek yogurt into the mixing bowl, then add the self‑rising flour and a pinch of salt. Stir with a spatula until a shaggy dough forms.

   Time: PT5M

2. Knead the Dough

   Turn the dough out onto a lightly floured surface and knead with your hands for about 5 minutes until it becomes smooth and cohesive.

   Time: PT5M

3. Rest the Dough

   Shape the dough into a ball, lightly coat it with a thin layer of oil, wrap it in food‑safe plastic wrap, and let it sit at room temperature for 45 minutes.

   Time: PT45M

4. Roll Out the Dough

   After resting, lightly flour your surface and roll the dough to about ¼‑inch thickness.

   Time: PT5M

5. Cut Mini Donut Shapes

   Use a small circle cookie cutter (about 2‑inch diameter) to cut circles, then use a tip of a piping tip or a small knife to cut a tiny hole in the center of each circle.

   Time: PT5M

6. Heat Oil to 320°F

   Fill the heavy‑bottomed pot with about 2 inches of cooking oil and heat over medium heat until the thermometer reads 320°F (160°C).

   Time: PT5M

   Temperature: 320°F

7. Fry the Donuts

   Using the slotted spoon, gently lower a few donut pieces into the hot oil. Fry for about 2‑3 minutes per side, or until they turn a light golden brown.

   Time: PT6M

   Temperature: 320°F

8. Drain and Cool

   Remove the donuts with the slotted spoon and place them on the cooling rack set over a baking sheet to drain excess oil.

   Time: PT2M

9. Prepare the Glaze

   In a small bowl, whisk together the powdered sugar and milk (or water) until smooth and slightly runny.

   Time: PT3M

10. Glaze the Donuts

    Dip each warm donut into the glaze, allowing excess to drip off, then place back on the cooling rack to set.

    Time: PT3M

Nutrition Facts

Calories

1440

Protein

24g

Carbohydrates

180g

Fat

72g

Fiber

0g