Recipe by beakerwill
Found this in one of my MIL's old (late 1970's) era Betty Crocker "Picture Cookbooks". The recipe looks lovely, so I decided to post it before we loose it.
Top Review by Lil' Miss Peppers
I came across this recipe because I accidentally bought some plain yogurt instead of vanilla. This was a great find. They were fairly quick to make and re-heatable. I adore the honey butter, but they can get very fatty very quickly. Highly recommended. I added some more nutmeg to the dough and some cinnamon sugar to the dip for more sweetness.
- 3 eggs
- 1 (8 ounce) container plain yogurt
- 3 tablespoons butter
- 2 cups all-purpose flour (if using self-rising, leave out the baking powder and salt that follow)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground nutmeg (fresh grated, if you can)
- 1⁄4 teaspoon salt
- vegetable oil (for frying)
- 1⁄4 cup butter, softened
- 1⁄4 cup honey
Directions See How It's Made
- Beat eggs on high until well mixed (when they turn about lemon colored), 3 minutes, give or take. Add yogurt and butter, mixing on low.
- Once yogurt and butter are well mixed, keep the mixer on low, and *Slowly* add the dry goods--flour, baking powder, baking soda, nutmeg and salt.
- Heat 2-3 inches of oil to 360 degrees F/186 degrees C in a heavy frying pan, 3-quart pot, or electric deep fryer.
- Drop dough by the teaspoonful (level, if you can) into the oil, and fry till light golden brown, about 2 minutes; drain well.
- Serve warm with honey-butter dip (see below).
- Honey-Butter Dip: Beat 1/4 cup softened butter and 1/4 cup honey together on medium-low speed until light and fluffy.