In a large bowl, whisk together the flour, 107 grams (½ cup) of the sugar, the baking powder and salt. In a medium bowl, whisk the eggs, then add the yogurt, milk, lemon zest and almond extract; whisk until well combined. Add the yogurt mixture to the dry ingredients and stir until just smooth; do not overmix. The batter will be thick and scoopable.

Pour the oil into a large Dutch oven (it should reach a depth of about 1 inch) and heat over medium high to 350°F. Meanwhile, set a wire rack in a rimmed baking sheet and set near the stove. In a medium bowl, whisk together the remaining 107 grams (½ cup) sugar and cinnamon.

When the oil reaches 350°F, working quickly, use a spring-loaded scoop or a soup spoon to scoop up about 2 tablespoons of batter and, holding the scoop or spoon just above the surface of the oil to prevent splashing, carefully release the batter by either squeezing the handle of the scoop or pushing it off with a second spoon. Repeat until you have used half of the batter (or have formed about 10 doughnuts), but do not overcrowd the pot. Fry until the doughnuts are deep golden brown on all sides, 3 to 4 minutes; they will flip as they cook (if they do not, gently turn them with 2 forks). Adjust the heat as needed to maintain an oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the doughnuts to the prepared rack. Fry the remaining batter in the same way.

Toss the warm doughnuts a few at a time in the cinnamon sugar until fully coated. When doughnuts have cooled, fill them with jam and crème fraîche using a piping bag with a round or bismark piping tip. Serve and Enjoy!