Two-ingredient Doughnuts

After the Easter weekend we are staring at left-over Easter eggs in the sweets cupboard, here’s my two-ingredient doughnut recipe topped with left-over sweets.

We are indulging in comfort food and snacks during the Covid-19 Lockdown period in South Africa.  Here’s the simple two-ingredient recipe for deep-fried doughnuts.


  • 3 cups / 360g self-raising flour
  • 1 ½ cups / 375ml plain (full-cream) yoghurt 


  1. In a mixing bowl, combine the flour and yoghurt. Mix and knead lightly to form a soft dough.
  2. Turn out the dough onto a well-floured board. Press out the dough to about 12mm thickness and cut out using a doughnut or cookie cutter (using a smaller cutter to cut out the “doughnut hole”.
  3. In a deep-frying pan or pot, heat up oil to deep fry the doughnuts.
  4. To check whether the oil is hot enough, fry a little bit of dough in the oil. You will know when the oil is ready if the dough turns a golden brown and floats to the top. Carefully drop the doughnuts into the oil. Allow the doughnuts to fry for a couple of minutes per side or until golden brown.
  5. Transfer the cooked doughnuts onto a plate lined with paper towels.
  6. If you are coating the doughnuts in cinnamon sugar, then this is best done while the doughnuts are still warm. The sugar holds on better to the warm doughnuts.
  7. Add your favourite toppings; or left-over Easter eggs and sweets.
  8. These are best eaten on the same day on which it has been prepared.

See my step by step guide for making the dough:


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