This recipe makes about 20 doughnut balls, depending on size.
Ingredients:
For the doughnuts:
• 210 g all-purpose flour
• 200 g plain yogurt (I use protein yogurt)
• 1 egg
• 45 g sugar (3 tablespoons)
• 15 ml rum / brandy / vodka or any other alcoholic drink
• 15 ml vanilla extract or paste
• 10 g baking powder
Optional coating:
• 75 g sugar
• 75 g sugar + 2 g cinnamon
Instructions:
1. Prepare the Batter – In a mixing bowl, combine all the doughnut ingredients. Mix well until a smooth batter forms – should be Pancake batter like consistency, add milk if need more liquid or flour if too runny.
• Note: Prepare the batter just before frying to ensure the best texture and results.
2. Prepare for Frying – Heat oil in a deep pot to 155–160°C (medium heat). Use a thermometer for accuracy.
Transfer the batter into a piping bag for easier portioning and cut with scissors (as demonstrated in clip). Alternatively, use two teaspoons to shape the doughnuts.
3. Fry the Doughnuts:
• Carefully pipe or drop small balls of batter into the hot oil.
• Fry in batches, turning the doughnuts to ensure even cooking. Fry until golden brown.
4. Optional – Coat and Serve:
• In a shallow dish, mix the coating
• While the doughnuts are still hot, roll them in the coating mixture until fully coated.
• Serve warm for the best taste and texture.
Notes and Substitutions:
• This recipe works well with gluten-free flour.
• You can fill the doughnuts with jam, chocolate spread, or other fillings after frying for an extra treat.
Food for the (Gluten Intolerant) Soul 
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