Quick Yogurt Doughnuts with Passion Fruit

1. Sift the flour into a large mixing bowl and add the baking powder, caster sugar and a pinch of salt. Whisk together to combine. Set aside.

2. Measure 260g of the yogurt out into a separate mixing bowl. Crack in the egg and whisk to combine.

3. Scoop the yogurt mix into the flour and use a spatula or wooden spoon to stir the mixture together to make a thick, slightly loose batter. Imagine a really thick and stiff pancake batter, and that's what you're aiming for.

4. Pour enough rapeseed oil into a large pan to fill it one-third of the way up, or use a deep-fat fryer. Set the pan on a medium-high heat and bring to 170°C – a cube of bread dropped into the oil should brown within 35 secs.

5. When the oil is hot enough, scoop up a teaspoon of batter from the mix and carefully drop it into the batter. Fry this first doughnut by itself for 6 mins, turning it over in the fat occasionally, so it browns all over. Lift it out of the hot oil and transfer to a plate lined with kitchen paper. Carefully slice it open and check whether it is cooked all the way through – there should be no wet, sticky patches of batter. If it looks good, then start dropping 6-7 teaspoons of batter into the pan at a time and fry them for 4-5 mins, turning often, till golden. Keep your eye on the temperature – if they start browning too quickly, turn the heat down. You want them to cook steadily so they cook all the way through before turning too dark a brown. Transfer each batch to the plate lined with kitchen paper and keep going till you have used all the batter. Keep them on the small side to help ensure they cook through.

6. When the doughnuts have all been cooked, pour the remaining yogurt into a bowl. Halve the passion fruit and scoop the pulp into the yogurt. Stir to just ripple the passion fruit through the yogurt.

7. Pile the doughnuts up on a serving plate, dust with icing sugar and serve with the yogurt and passion fruit on the side. To eat, dunk the doughnuts in the yogurt and passion fruit. The doughnuts are best eaten on the day they're made, ideally within 2-3 hrs of being cooked.