Saturday, February 7, 2009

Japanese Hiking Doughnuts

Makes: about 15.

3/4 cup granulated sugar
1/2 cup plain yogurt
2 eggs
Juice of 1 lemon
1 heaping tablespoon honey
1 tablespoon vegetable oil plus more for frying
2 cups flour
2 teaspoons baking powder
Pinch salt
1/4 cup confectioners' sugar

1. Put granulated sugar, yogurt, eggs, lemon juice, honey and 1 tablespoon of the oil in medium bowl and stir until smooth. Gradually sift flour, baking powder and salt over yogurt mixture, beating with a wooden spoon until batter is smooth. Cover bowl with plastic wrap and refrigerate until batter is chilled, 30 to 60 minutes.

2. Pour oil into a wide medium heavy-bottomed pot to a depth of 2 inches and heat over medium heat until temperature reaches 300° on a candy thermometer. Working in batches to avoid crowding with the pot, carefully spoon a scant 1/4 cup of the batter into hot oil and fry, turning occasionally, until doughnuts are deep golden brown all over and cooked through, 5 to 7 minutes per batch. Transfer doughnuts with a slotted spoon to paper towels to drain. Dust with confectioners' sugar.