In a large bowl, place flour, yogurt, vanilla sugar and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15-20 minutes.
Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat. When dough is ready, uncover oil and raise heat to high.
Drop batter in oil, one tablespoon at a time, frying up to seven doughnuts at the same time. Using a slotted spoon, turn doughnuts over when halfway browned, about 30 seconds to 1 minute. Fry for another 2-3 minutes or until entire doughnut is deep golden brown and cooked through.
Remove doughnuts and let cool on paper towel-lined plates. Repeat with remaining batter. Fill a squeeze bottle with jelly and inject a little into each. Roll each doughnut in confectioner’s sugar and serve.
- 2–1/2 cups self-rising flour
- 2 (8-ounce) cartons vanilla low-fat yogurt
- 2 tablespoons vanilla sugar
- 2 eggs
- 6 cups canola oil
- 3/4 cups confectioners' sugar
- 1 cup seedless strawberry jelly