These soft, savoury doughnuts are packed with melted cheese, boiled eggs, fresh dill and green onions. Easy to prepare and delicious served warm with a glass of kefir, they make a lovely breakfast or snack.
Soft Yogurt Doughnuts with Cheddar, Mozzarella & Boiled Eggs
Ingredients
For the Dough
For the Egg Filling
For Frying or Baking
Instructions
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Boil the eggs
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Place the eggs in a saucepan of cold water.
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Bring to a boil and cook until hard-boiled.
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Transfer them to cold water, allow them to cool, then peel.
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Grate the eggs using the coarse side of a grater.
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Make the cheese mixture
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In a large bowl, add the Greek yogurt, baking powder, salt and sugar.
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Add the grated cheddar and mozzarella.
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Mix in the chopped dill and spring onions.
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Add the eggs and flour
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Stir in the grated hard-boiled eggs.
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Gradually add 250–300 g of flour, mixing until everything is combined.
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The dough should be soft and slightly sticky.
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Shape the doughnuts
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Lightly flour your hands or a work surface if needed.
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Shape the mixture into small doughnuts or rounds. The dough will be soft, so handle it gently.
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Choose your cooking method
Option A — Bake
- Preheat the oven to 200°C.
- Place the doughnuts on a baking tray lined with baking paper.
- Brush the tops with beaten egg.
- Bake until golden and cooked through.
- Heat cooking oil in a deep frying pan over medium heat.
- Carefully add small portions of dough, working in batches.
- Fry until golden on the outside and cooked through in the centre.
- Transfer to a plate lined with kitchen paper to absorb excess oil.
Serve warm with kefir or your favourite dipping sauce.