In a bowl, mix the flour, sugar and sifted yeast. Dig a well and pour the egg yolks and oil, then the milk 3/4 times while mixing so as to incorporate the flour little by little (this will prevent the formation of lumps). 2 Allow the dough to rest for 30 minutes at room temperature. 3 In a high-sided pan (wok type), pour the oil up to 1/3 and heat on high heat. 4 Once the oil is hot, slow the heat and cook the donuts 4 by 4, for about 2 minutes per side. To put the donuts in the oil, I used a tablespoon because the dough is still liquid enough and can not be kneaded. 5 Once the donuts are cooked, place them on a sheet of absorbent paper to remove excess oil, then roll them in powdered sugar.