Makes approximately 30 Sfenj

Ingredients:

• 1 kg flour
• 2 teaspoons salt
• 2 tablespoons sugar
• 1 cube fresh baker's yeast
• Water

In a large bowl, pour 700 g of flour, add the salt, sugar and the yeast previously dissolved in a little water.

Add enough water to bring the mixture together. Add the remaining flour then knead with small amounts of water. Work the dough by lifting it for 15 minutes. Add a little water if needed. The dough is ready when it forms bubbles and when, taking a little dough between the thumb and index finger, it peels away from one of the fingers.

Cover with a clean kitchen towel and leave to rest in a draught-free place for approximately 1 hour.

Heat oil in a non-stick frying pan, then take a small handful of dough in wet hands, make a hole in the middle and place in the pan over medium heat. Leave to brown on both sides. Serve hot, sprinkled with sugar.

Delicious, and traditionally made for Hanukkah.