In a medium mixing bowl, whisk together flour, baking powder and salt; set aside. In a large mixing bowl, whisk together yogurt, sugar, egg yolks, butter and vanilla until smooth; fold in flour mixture just until white bits are no longer visible. Scoop dough onto a generously floured work surface; sprinkle dough generously with flour. Turn dough several times to ensure it is well coated in flour and no longer sticky. Lightly pat down dough, taking care not to overwork it, until it is evenly ½" thick. Heat 1 ½" oil to 350° over medium-high heat. Meanwhile, use a 3-3 ½" round biscuit cutter dipped in flour to cut straight down into the dough (DO NOT twist cutter, and remember to redip the cutter in flour each time). Cut centers from donuts using a 1-1 ½" biscuit cutter (or apple corer); set donut holes aside. If necessary, gather scraps of dough and quickly re-knead; pat down and cut remaining dough no more than twice. Brush excess flour from both sides of donuts and donut holes; gently drop into hot oil a few at a time. Fry each batch of donuts until puffed and dark golden-brown, turning once (1 ½-2 min. per side); use a slotted spoon to move finished donuts to a wire rack. Allow donuts to cool for 10-20 min. before rolling in your choice of sugar or dipping one side in warm chocolate ganache. Let stand for 5-10 min. before rolling a second time in more sugar. Best enjoyed the day they are made.

Tasty Tip:

• If you'd like to make more donut holes (or even all donut holes) from this recipe, you can adjust the number of full donuts to your liking.