Classic Sufganiyot

1: In a mixer bowl, combine milk, yeast, sugar, egg, and flour and mix until a dough forms.

2: Add butter cubes and salt, and mix again for 8 minutes on medium speed until a smooth dough develops.

3: Cover the dough and let it rise at room temperature until doubled in size, or overnight in the fridge.

4: Divide the risen dough into 60-gram balls, flatten each one, and roll into a uniform shape.

5: Place each dough ball on a piece of baking paper, spray with oil, cover with plastic wrap, and let rise to double in size (about an hour).

6: Heat 1.5 liters of canola oil in a wide pot until it reaches 165-160 degrees Celsius.

7: Fry the sufganiyot with the baking paper facing up for 1.5-2 minutes on each side until golden brown.

8: Remove the fried sufganiyot and let them cool on a paper towel-lined tray.

9: Use a piping bag to create a hole in the center of each sufganiyah and fill with desired filling.

10: Dust with powdered sugar and enjoy!