In a mixing bowl, combine the eggs, yoghurt, apples, vanilla, zests, sugar and yeast. It helps if the yoghurt and eggs are at room temperature if possible so that the yeast becomes active more quickly. Add the flour and beat with a wooden spoon for a minute or two to begin developing some of the gluten in the flour.

Leave to rest, covered with a clean tea towel in a warm place for an hour, or until the mixture has doubled in size.

In a small saucepan, pour in enough oil so that there is around an inch depth. Slowly bring to the correct frying temperature (around 170°C or a medium heat setting on your stove).

Set yourself up a little work station. Have a small cup of water with a teaspoon and your bowl of batter near the hot oil on the stove.

Using a clean left hand, grab a little of the batter and extrude a small portion of the mix through the top of your hand, between the thumb and forefinger (see picture).

Dip the teaspoon in the small cup of water then use it to remove a little ball of batter from your other hand. Drop the ball into the hot oil. Work quickly and repeat until you’ve filled the pan without overcrowding it. After about a minute flip the balls in the oil with the aid of a slotted spoon. Cook for a further 30 seconds on the other side and remove to drain on paper towels. Repeat until you’ve used up all the batter.

Whilst still hot, roll the doughnut holes in caster sugar or cinnamon sugar.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.