Sufganiyot Israeli Fritters

Combine flour, dry yeast, and salt in a large mixing bowl. Create a well in the center and crack the egg into it.

Gradually incorporate the flour mixture into the egg, mixing until a stiff dough forms. Knead the dough for 8-10 minutes until smooth and elastic.

Cover the bowl with a damp cloth and let the dough rise in a warm place for 15 minutes until slightly puffy.

Dust a work surface lightly with flour and turn out the dough. Roll or gently press the dough to about 1/4-inch thickness.

Cut the dough into rounds using a small glass or cookie cutter, approximately 2-3 inches in diameter. Reserve the scraps.

Heat oil for frying in a deep pan or skillet to 350°F (175°C), using enough oil for the fritters to float and fry on both sides.

Carefully place dough rounds into the hot oil in batches, being careful not to crowd the pan. Fry for 1-2 minutes until the bottoms are golden brown.

Flip the fritters using a slotted spoon and fry the other side for 1-2 minutes until evenly golden.

Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining dough rounds and scraps.

Place granulated sugar in a shallow bowl. While still warm, toss each fritter in the sugar until fully coated.

Serve the sufganiyot warm. They are best enjoyed fresh and can be filled with jam, custard, or chocolate if desired.