East Strawberry  Doughnuts

serves 10 30 mins



3 cups self-raising flour

1½ cups Anchor Protein+ Plain Yoghurt (at room temperature)

Vegetable oil (for frying)


Caster Sugar

Jam (optional)


  1. Place the flour in a large bowl, add the yoghurt and mix with a spatula until it starts to come together.
  2. Tip out onto a lightly floured bench and knead until you have a smooth ball of dough. If your dough is still sticky add a little extra flour then knead to achieve the smooth dough.
  3. Divide the dough into 16 even portions then roll into small dough balls.
  4. Heat 3-4 cm of vegetable oil in a heavy-bottom 26cm pot to 180°C.
    Working in batches, usually 5-6 dough balls at a time, gently lower them into the hot oil and cook for 5 minutes, turning once, until golden brown.
  5. Remove from the pot and drain the excess oil on kitchen paper while you cook the remaining dough balls. 
  6. Once the donuts are all cooked and cooled you can simply roll them in caster sugar and serve, or fill them with jam before their sugar coating for a sweet surprise.

Note: Having the yoghurt at room temperature helps the dough come together more easily.