Makes approx. 40 - 50 pieces Ingredients: 2 cups All-Purpose flour 1/2 tsp salt 2 tsp instant dried yeast 1 tbsp castor sugar 2 tbsp powdered milk 2 tbsp cornstarch flour 1/2 cup plain yoghurt 1 cup warm water Corn or sunflower oil (amount enough for deep frying) Ground cinnamon (to sprinkle) Method: Mix all ingredients in a large bowl. Allow to rise, covered, in a warm place, until doubled in size; (approx. half to one hour). By means of a round medium-sized spoon, fill an amount of batter and gently place in a deep frying pan with very hot oil. Repeat process swiftly to remain always with a full pan of lemon-sized balls. With a slotted spatula, pick up golden ones onto a metal colander. When all quantity is fried, turn into the syrup just for a moment, then immediately remove from syrup with a clean slotted spatula onto a serving platter. Sprinkle some ground cinnamon on top and serve (optional). To Make Syrup: 2 cups castor sugar 2 cups tap water Juice of one lemon 1 tsp vanilla extract Mix all ingredients except vanilla, in a saucepan. Leave uncovered over medium heat to come to a boil. Remove after ten minutes, then stir in the vanilla. Allow to completely cool. (You have to start with the syrup to give it time to cool off). N.B.: You can replace the syrup with a sprinkle of icing sugar on top, and/or a sprinkle of cinnamon.
