in Dessert Recipes

Cornflour doughnuts

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Ingredients for 1 servings:

  • 1 cup of yogurt (200 g)
  • 1 cup corn flour
  • 1 cup plain wheat flour
  • 1 tsp salt
  • ½ pack of cream of tartar baking powder
  • some milk
  • Rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

fast and non-greasy

Combine all ingredients except milk in a bowl and mix. Add enough cold milk to form a firm, smooth dough that doesn’t stick to your hands. I have a food processor, which makes kneading easier, but it doesn’t take more than a few minutes by hand. Roll out the dough on a work surface dusted with cornmeal to a thickness of about 1 cm and cut into any shape you like. I always make pretty diamond shapes. Fry the doughnuts in hot oil. These doughnuts don’t absorb oil and are soft and crispy at the same time. Tip: Serve for breakfast with a 1:1 mixture of brine cheese, crushed with a fork, and sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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