Tag: Donuts

We try donuts made with Greek yogurt

We try donuts made with Greek yogurt

Bon Appetit recently published a delicious recipe for cake donuts made with Greek yogurt, which they called “yonuts.” The yogurt gives them just a little tang, and they are quite simple to make. You can probably have warm donuts for breakfast in about half an hour.

So, their recipe is

  • 2 ½ tsp baking powder
  • 2 cups flour
  • 1 tsp kosher salt
  • 2 large egg yolks
  • 1 cup Greek yogurt
  • ½ cup granulated sugar
  • 2 Tb melted unsalted butter, cooled
  • 1 tsp vanilla extract
  • 5-6 cups vegetable oil for frying (peanut or canola)
  • 1 cup confectioners’ sugar
  • Pinch of salt
  • Zest from ¼ lemon
  • ¼ cup water (or less)
  1. Mix the dry ingredients in one bowl
  2. Mix the egg yolks, yogurt, melted butter together with a whisk
  3. Mix in the granulated sugar and vanilla extract.
  4. Slowly add the flower mixture and mix with a whisk, or eventually a wooden spoon. The batter will be a bit stiff.
  5. Roll out the batter on a flour board or floured parchment. You may need to flour the top side, too.
  1. Cut out the donuts using a donut cutter, or a circular cookie cutter. In the latter case, we found you could dig out the donut hole with a cookie scoop. Dust off any excess flour before frying.
  2. Heat the oil to 350˚ F (use a thermometer) and cook the donuts 3-4 at a time. BA suggests 2 minutes per side, but we found that a bit too long. We recommend 1 to 1 ½ minutes per side. Turn them when they are brown.
  3. Drain the donuts on a wire rack until cool.
  4. Meanwhile, mix the powdered sugar with water until it is thin enough to dip the donuts in, but don’t overdo it. Mix in some zest from ¼ lemon.

frosting

  1. Dip both sides of each donut in the icing and let them dry briefly.  Eat at once.

We ate them as soon as we could. This recipe makes 9-10 donuts. They are still pretty good the second day. You should probably rewarm them in the microwave for 15 seconds or so.

The Downyflake: a Nantucket tradition

facadeThe Downyflake has been serving breakfast and lunch and making terrific doughnuts since 1935. It has been operated by one family after another since that time. Currently the owners are Ron Oldham and Patti Kennedy, who were previously the chef and manager of The Ropewalk. The Downyflake is the last of a chain of restaurants started by the Donut Corporation of America, and maintains the retro chain look of that chain. While it originally was downtown, the current building is at 18 Sparks Ave, across from the Fire Station, and just down the street from Stop and Shop.

The Downyflake is noted for reasonable prices, and quick and friendly service, and is beloved by locals and tourists alike. We always try to get there a couple of times while we are on the island. The menu is simple but deliciously prepared breakfast and lunch fare along with their excellent donuts.

Flake Special
Flake Special

On this visit, we ordered the Flake Special (eggs, sausage, home fries and toast, $7.95), which was hot and perfectly prepared.

omelet
Downy omelet

We also ordered the Downy omelet ($8.50), made from mushrooms, tomatoes, onions and sour cream. Again, absolutely perfect.

Omelet cut open
Omelet cut open

Next time, we’ll go for the remarkable donuts!

Don’t miss the Downyflake while you are on the island. Parking is tight, and we were not above walking down there after shopping at Stop and Shop! And do not forget that they don’t take credit cards. However, they do have an ATM machine.donuts