In a medium bowl, whisk together the flour, cornstarch, sugar, yeast, and salt.

Add the yogurt and vanilla extract and beat on medium speed until combined. The dough should be wet and sticky, like a very thick cake batter.

Cover the bowl with plastic wrap and let rest for 1 hour, until doubled in size.

Fill a dutch oven or deep frying pan with about 2 inches of vegetable oil. Heat over medium heat until it reaches 350 F.

Line a plate or wire rack with paper towels. Set aside.

Transfer the dough to a piping bag. Cut off the tip of the piping bag to make an opening about ½ inch wide. Rub a little bit of oil onto the ends of two chopsticks or clean kitchen shears.

Place the tip of the piping bag over the oil. Use one hand to squeeze the piping bag and release about ½ inch of dough. Use the oiled chopsticks or kitchen shears to pinch and cut the dough. Carefully let the dough fall into the hot oil. Repeat until the pan is filled with dough balls but not overcrowded.

Fry the dough balls, stirring and flipping them constantly, until they are golden brown.

Use a slotted spoon to remove the dough balls from the oil and place on the prepared wire rack or plate. Repeat this process until all the dough is cooked.

In a medium bowl, combine the powdered sugar and cinnamon. You can add more or less cinnamon to taste.

Roll the dough balls in the sugar mixture until they’re evenly coated.

Serve warm or at room temperature. They’re best enjoyed the same day they’re made.