YOGHURT AND VANILLA DONUTS

Preheat the oil in a deep fat fryer or large saucepan.

In a large bowl, mix the egg yolks, sugar, yoghurt and split and scored vanilla bean.

Add the flour and baking powder and mix well. Beatthe egg whites until stiff peaks form and fold them gently into the previous mixture.

When the oil has come to temperature (340-355°F or 170-180°C on your thermometer), tip in the small dough balls using a teaspoon.

Give them a golden brown color by turning them over midway through the cooking process (approx. 2 minutes for each side).

Place them on a plate covered with kitchen paper.