1 Mix the yeast with 4 tbsp lukewarm milk. Put the flour into a bowl and make a well in the centre. Add the yeast mixture, cover and leave to stand for about 20 minutes.
2 Then add the rest of the milk, yoghurt, eggs, 5 tbsp oil, rose water and sugar and knead to a shiny, pliable dough. Cover and leave to rise for a further 20 minutes.
3 Take spoonfuls of the mixture and deep-fry in hot oil for about 4-5 minutes, until golden brown.
4 Take out with a slotted spoon or skimmer and drain on kitchen paper.
5 Leave to cool, then dust with icing sugar and serve with peppermint tea.