Doughnut crisps with vanilla ricotta icing

Cut doughnuts horizontally in half. Spray a large frying pan with oil and put a few doughnut halves, sugar side down in the pan. Place a slightly smaller saucepan or heavy frying pan on top and weigh down with a few food tins. Cook on medium heat for 1-2 minutes, until caramelised. Turn doughnut halves and cook on other side for 1 minute. Remove from pan and cool on a wire rack. Repeat with remaining doughnuts. 

Combine ricotta and icing sugar in the bowl of a stand mixer and beat for five minutes until smooth and fluffy. Add vanilla and fold in yoghurt.

Spread doughnut tops with icing, then decorate as you like. Serve.