Prepare a few plates lined with paper towels to drain excess oil from doughnuts.

Place eggs, sugar, and salt in a large bowl; whisk together.

Add yogurt, baking powder, and flour to mixture; continue to mix until a thick batter forms.

In a medium saucepan, heat canola oil over medium-high until thermometer reaches 370°F.

Using a tablespoon, drop spoonfuls of batter into the hot oil. Use a second spoon to help you push the mixture off the tablespoon. 

Fry doughnuts until they are crispy and golden on one side, about 40 seconds; turn them over onto the second side and fry an additional 40 seconds, or until they become golden (don’t let them get too dark).

Using a slotted spoon, remove doughnuts from pot, and place on paper towel-lined plates.

Allow doughnuts to cool 4 to 5 minutes, and sprinkle with confectioner's sugar.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon - Winter 2011) - Subscribe Now.