Yield: Approximately 2 dozen
| 2 eggs | 3 cups self-rising flour (scant) |
| 2 tbsp sugar | Pinch of salt |
| 1 tsp vanilla | Oil for deep frying |
| 2 cups plain yogurt | Jam – any flavour |
Beat eggs with sugar until light. Add vanilla and yogurt, mixing well. Add flour and salt and beat until smooth. In a large pan, heat oil. With 2 spoons, drop blobs of batter, measuring 1 very heaped tablespoon into the hot oil. Lower heat and cook over low heat. (The oil should just be bubbling gently). When puffed up and golden brown on all sides, remove from pan using a slotted spoon and drain on paper towels. When just cool enough to handle, insert bottom end of spoon in top or side of doughnut. With a small spoon fill with jam. Dust with confectioners sugar and serve while still warm.