-Mix the yeast with the warm milk in a bowl.
-Add flour, cornstarch, sugar and salt and knead.
-Add the oil and yoghurt and knead again to form a ball. The dough may seem a little sticky, which is normal.
-Place your dough in a bowl covered with a damp cloth in a warm place.
-Leave to stand for at least 2 hours.
-When your brioche dough is ready, tap it to release the gas.
-Roll out the dough into a large, fairly thick rectangle (1 to 2 cm) and cut out rounds with a pastry cutter.
-Let stand 30 to 45 min.
-Fry your fritters in hot oil, I don’t have a deep fryer and do this in a fait tout.
-Cool and fill with a piping bag.
-Roll them in sugar!

Enjoy!