You may have already seen the viral 1 minute, 2 ingredient donuts video by Emma Fontanella, and trust me when I say I was extremely skeptical when I first watched it. It was hard to believe that such a simple recipe could result in delicious donuts, so I decided to try it for myself.
– 140g (1 Cup) Self-Rising Flour
– 190g (¾ Cup) Any Plain Yogurt
– Combine ingredients in a bowl
– Mix until a sticky dough forms
– Transfer dough into a piping bag
– Preheat oil to 160-170°C
– Pipe dough into the hot oil
– Remove when golden brown
– Add toppings of your choice
Ingredients I Used
Ingredients: 1 cup of multipurpose flour, ½ cup of milk, 1½ teaspoons of baking powder
The original recipe calls for 2 ingredients: self-rising flour and plain yoghurt. I couldn’t find plain yoghurt anywhere, but Emma included some ingredient alternatives, so I replaced yoghurt with milk instead. I also didn’t have self-rising flour at home, but that can easily be made by adding baking powder to regular flour, which is what I did.
Step 1: Making The Dough
Combine the ingredients together. Mix well until you get a sticky consistency. The recipe claims to take 1 minute — and to my surprise, it really was that quick. After a few stirs, I had the sticky dough that was shown in the video.
Step 2: Transferring The Dough
Transfer the dough to a piping bag. I just used a ziplock bag and cut off the corner.
Step 3: Frying The Donuts
Preheat your oil to 160-170°C, and pipe the dough into the oil. Another option would be to just use a spoon, but I found the piping method much simpler since the dough is so sticky. I didn’t measure the oil temperature because I don’t have a food thermometer, so once I thought the oil was hot enough, I dropped a bit of dough in to see if it would bubble. Since there’s no yeast in the dough, it will sink initially, but will quickly rise to the surface.
Step 4: Remove when golden brown. I was worried about leaving them in for too long. I took most of the donuts out when they were a dark golden brown, but I do think I could’ve left them in for a bit longer.
I was a bit worried when I removed the donuts from the oil and set them on a plate to cool. The entire process was extremely easy — almost too easy. I was sure that I messed up somehow.
I’m actually very pleased with the final result. Even though I think I could’ve left them in the oil for a little longer, the final result left me with tasty, chewy donuts, with a consistency similar to Japanese mochi donuts. As a topping, the original recipe suggests a sugar glaze, but I couldn’t find icing sugar so I just coated them in regular sugar. I do think more refined sugar might’ve stuck to the donuts better, but the granulated sugar I used still worked well. They taste fine plain, but I think adding sugar made them better, especially if you have a sweet tooth.
This recipe is super easy to work with, and I highly recommend you try it for yourself at home.