Name: Yogurt mug doughnuts without rising, filled with whipped cream and strawberries
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 2 and ½ cups (approx. 350 g) of semi-coarse flour; 250 ml of plain yogurt (1 cup); 5 tablespoons of granulated sugar; 1 egg; 3 tablespoons of oil + oil for frying (approx. 500 ml); ½ teaspoon of baking soda; a pinch of salt; 250 ml whipping cream (min. 30 % fat); 200 g fresh strawberries (diced); powdered sugar for sprinkling

Preparation procedure

Preparing the dough In a bowl combine the yogurt, egg, sugar, oil, baking soda and a pinch of salt. Mix thoroughly. Gradually add the sifted flour and work into a smooth, elastic dough. If necessary, add a little more flour or, conversely, pour in a tablespoon of yogurt. Cover and let rest for 10 min so the baking soda can react slightly.
Shaping and frying Roll the dough out to a thickness of 1 cm and cut circles about 8 cm in diameter using a glass or cutter. Heat oil in a small pot or deep pan so that the doughnuts are halfway submerged. Fry the doughnuts on both sides until golden (approx. 1–2 minutes per side). Maintain a steady oil temperature between batches.
Whipping the cream and filling the doughnuts Whip the cream until stiff. Fold in the chopped strawberries. Let the finished doughnuts drain briefly on paper towels, then cut each one, but don't cut all the way through – create a "pocket". Fill them with the strawberry cream using a piping bag or a spoon.
Finishing Generously dust the doughnuts with powdered sugar and serve.