Eshel Yogurt Doughnuts with Mixed Berry Jam

Let’s keep things short so you can get to mixing your dough for these fluffy, pillowy doughnuts. The yogurt is the secret ingredient to balance the sweetness from the sugar blizzard and fruity jam. If you’ve been here long enough you know I don’t like my desserts cloyingly sweet. Here the tartness is key but comes out as a subtle aftertaste. Your undiscerning customers will hardly notice. By way of doughnuts, I don’t think they’re fussy or complicated so I wouldn’t shy away from giving them a try. I know yeasted doughs scare some people but you can do it. I believe in you. A bite from a fresh one, warm from the oil, with some powdered sugar will have you confirm their worth.They’re delightful on their own or as a canvas for whichever topping or filling (or both) you prefer. I’d even push to claim they’re “amazing”, but I’ll leave it up to you to decide.

I wish you the brightest, happiest first day of Chanukah!

Eshel Yogurt Doughnuts with Mixed Berry Jam


2 ½ teaspoons active dry yeast

4 tablespoons lukewarm water

Pinch of sugar

1 egg

2 egg yolks

½ cup butter, softened

206g/200ml Eshel yogurt or another tart yogurt such as greek or labaneh

2 tablespoons sugar

10g vanilla sugar (or 1 teaspoon vanilla extract)

1 teaspoon salt

3 ½ cups all purpose flour, plus more for dusting

Oil, for frying

Powdered sugar, for dusting

Berry jam for stuffing


If your jam is too firm, stir it with 1 teaspoon boiling water to loosen.


Proof your yeast by mixing the warm water, yeast and sugar in a small bowl. Let rest until bubbly and active.

In a large bowl, combine the egg, egg yolks, butter, yogurt, sugar, vanilla sugar, and salt. Add the flour and start kneading until a dough forms. If it’s too sticky, add more flour ½ cup at a time until your dough is smooth and elastic. Alternatively, you can use a mixer fitted with the dough hook. Start on a slow speed until mostly incorporated and increase speed until dough forms and separates from the sides of the bowl.

Transfer to a large bowl to rise, dusting a bit of flour on top to prevent a crust from forming. Let rise in a warm place for 1 to 1 ½ hours or until doubled in size.

Roll the dough out on a floured surface into a large rectangle, about 10 x 13 inches. Using a 2 inch glass or a cutter, cut as many circles as you can and transfer to a baking sheet. Knead the remaining dough again and roll out to get more rounds.

Heat a large saucepan over medium high until a thermometer reaches 350F. Drop 3 doughnuts at a time and fry for 1-2 minutes on each side or until puffed and golden. With a slotted spoon, transfer to a paper-lined baking dish to cool. Repeat until all the dough has been fried. Transfer doughnuts to a serving tray and dust with powdered sugar. You can also stuff each one with berry jam or spoon liberally as you eat. I’m a fan of the latter, the more jam the better.