Zalabiya -- Yemenite Chanuka Doughnuts

Dissolve the yeast in warm water (approximately 110°F) and let it rest for 5 minutes until foamy, indicating activation.

Combine the flour, sugar, salt, and egg in a large mixing bowl, then pour in the yeast mixture and stir until a sticky dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding small amounts of flour as needed to prevent sticking.

Place the dough in an oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for 1-2 hours until doubled in size.

Punch down the risen dough and transfer to a work surface, then divide into small walnut-sized portions and shape each into a ball.

Heat the soy oil or canola oil in a deep pan or skillet to approximately 350°F, testing with a small piece of dough to ensure proper temperature.

Carefully flatten each dough ball slightly with your fingers and gently place into the hot oil, frying 4-5 at a time to avoid crowding.

Fry the zalabiya for 2-3 minutes per side until golden brown and puffed, turning once halfway through cooking.

Remove the fried zalabiya with a slotted spoon and place on paper towels to drain excess oil.

While still warm, dredge the zalabiya in powdered sugar, coating all sides generously, then serve immediately.