#For_the_donuts:

In a bowl combine the self-raising flour and yogurt, and mix for one minute, making sure to incorporate well all the flour. Do not over mix the dough. The dough may be tacky, but don’t be tempted to add extra flour.

Wrap the dough in greased plastic wrap and let the dough rest for 30 minutes. The resting step crucial because it allows the flour to properly hydrate before frying.

For_the_glaze:

Melt the butter and add the powdered sugar, milk and vanilla.

#Tips:

Please note - this recipe does NOT scale up for making regular size donuts. If you do want to make regular size donuts, please see my recipe: Melt-In-Your-Mouth Glazed Donuts.

#Substitutions_for_flour_and/or #yogurt:

I will highly recommend using yogurt, but if you can't, the yogurt can be substituted for milk BUT add only 85 g (1/3 cup) of milk plus + 1/2 tsp vinegar or lemon juice.

#Self_raising_flour_can_be_made #TWO_ways:

140 g (1 cup) of plain flour + 1&1/2 tsp baking powder

#OR

140 g (1 cup) of plain flour + 1/2 tsp baking soda