Just like the butter milk drop doughnuts, Chef Brad’s Wonder Flour Yogurt Doughnuts were fantastic! Technically they were supposed to be Kamut Spelt Yogurt Doughnuts, but I was fresh out of Kamut and Spelt—except the spelt which is 1 of the grains in Wonder Flour so I figured why not just sub? I loved these doughnuts. Unlike the butter milk doughnuts, these doughnuts actually fluff out when frying …and then when you roll them in powdered sugar they are sooo good!
Collect all your ingredients.
Now add the wet mixture to the dry.
Place the mixture in the fridge for about 30-60 minutes. While your batter is chilling get your bowl of powdered sugar ready along with your plate of paper towels to dry your freshly made doughnuts on.
Let them drain on the paper towels and then to finish up, toss them in the powdered sugar!
I tried both white sugar and powdered sugar, and I definitely liked the powdered sugar rolled one best!
So until next time…