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Recipe MasterChef's Sofia Gallo's Yogurt and Sumac Sugar Doughnuts

Treat your friends, family (or just yourself) to a handful or two of these stunning yoghurt, sumac sugar doughnuts by MasterChef 2021 contestant Sofia Gallo


For the doughnuts

  • 1 large egg

  • 150 g self-raising flour

  • 125 g Greek yoghurt

  • 40 g of Zusto (sugar replacement) or caster sugar

  • 2 tbsp of milk or more depending on the consistency

  • Grated lemon zest on 1 lemon

  • 1 lt of vegetable oil - I prefer groundnut but any vegetable oil would work

For the sugar and sumac coating

  • 3 tbsp caster sugar

  • 2 tsp sumac


  • In a bowl using an electric whisk, beat the egg, lemon zest and sugar until pale on a medium speed. Add the yoghurt and fold with a spatula.

  • Once all combined, add the flour and whisk at a low speed, adding your milk a little at a time until you reach a doughy consistency. In a heavy bottom saucepan, add your oil and heat to 160-180 degrees.

  • If you don't have a thermometer, a good indication of the oil being ready is to drop a little quantity of dough and if this floats quickly, your oil has reached the ideal temperature. Keep the heat on a medium, so that the oil won't overheat and this will allow your doughnuts to fry slowly and cook thoroughly.

  • Cook until golden coloured. The timings depend on size. Once the doughnuts are cooked, drain excess oil and coat it in the sugar mix.

  • These quantities make 30 doughnuts depending on size.

About Sofia Gallo

MasterChef UK contestant 2021, I am an absolute lover of fresh seasonal ingredients, and I managed to wow the judges with simple ingredients always & with class (cit. John Torode). 

During my time in the competition, I also won thefamous apron with one of my signature dishes.

An advocate of local suppliers, my passion for food, family traditions and teaching others has inspired me to pass on some of these Italian traditions and skills, and by offering virtual and live lessons, I can do just

that! I pride myself on making several contributions to multiple platforms such as Foodim, Five Dinners, Riso Gallo UK and, more recently, I became UK Ambassador for

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