1. Add 4 cups self-rising flour (self-raising) flour, to a large mixing bowl.
2. Drop in 175 g room temperature butter and rub it in with your fingertips until it looks like soft bread crumbs.
3. Spoon in 1½ cups plain yoghurt and gently mix until a soft dough forms.
4. If the dough feels sticky, sprinkle in a little extra flour, one tablespoon at a time. You want it soft but not gluey.
5. Turn the dough onto a lightly floured bench, bring it together without kneading too much, then cover and let it rest for 20 minutes.
6. Roll the rested dough out to about 1.5 cm thick on a floured surface.
7. Use a doughnut cutter or two round cutters to press out shapes, re-rolling scraps gently as needed.
8. Heat oil in a deep pan to medium heat.
9. The oil should be hot but not smoking. A small piece of dough should bubble and rise slowly, not brown instantly.
10. Fry the doughnuts in batches for 1 to 2 minutes per side, turning once, until puffed and golden. Don’t crowd the pan.
11. Lift out with a slotted spoon and drain on paper towels while you finish the rest.

Glazes and Coatings

White Glaze

1. Stir together 1 cup icing sugar with 2 to 3 tablespoons milk until smooth and pourable.
2. Dip warm doughnuts and let them set.

Chocolate Glaze

1. Mix 1 cup icing sugar, 3 tablespoons cocoa powder, and 2 to 3 tablespoons milk until glossy.

Cinnamon Sugar

1. Toss warm doughnuts in castor/caster sugar mixed with ground cinnamon until coated.