Sufganiyot

Sift flour into a large mixing bowl. Add the salt and sugar, and mix well. Add the yeast and mix.

Using a mixer fitted with a hook attachment mix the flour mixture on low speed and add the egg and butter. Gradually add the warm milk and continue mixing for 8-10 minutes until the dough is soft.

Make the dough into a ball and place it in a clean, lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, for about 1½-2 hours.

Once the dough has risen, place dough on a lightly floured work surface and using a rolling pin, roll the dough out to ¾-inch thick. Using a 2-inch cookie cutter, cut circles out of the dough, as close to one another as possible.

Place the dough circles on a baking tray lined with parchment paper and cover with a clean kitchen towel. Allow to rise again for 20 minutes.

In the meantime, heat the oil in a deep frying pan until it reaches 350°F.

Place around four dough circles into the oil and fry for 2-3 minutes on each side, until golden brown, but not too brown.

Remove with a slotted spoon and place on a plate lined with paper towels. Repeat with remaining dough. Allow to cool slightly before filling.

To fill the sufganiyot: Fill a piping bag with your desired filling. Using a sharp knife, make a small slit on the top the sufganiyot. Place the piping bag inside the slit and fill until you can see the filling on top.