Pishme

Instructions

1. 1 Dissolve yeast in warm milk with a pinch of sugar and let it activate for ten minutes until foamy on the surface.
2. 2 Mix flour, sugar, and salt then add eggs, melted butter, and the yeast milk mixture to form a soft slightly sticky dough.
3. 3 Knead for eight minutes until smooth and elastic then cover and let rise in a warm place for one hour until doubled.
4. 4 Pinch off small walnut-sized pieces of dough and roll them into smooth balls between your palms.
5. 5 Deep fry in batches in hot oil at one hundred seventy degrees until puffed and golden brown, about three minutes each.
6. 6 Drain on paper towels and dust generously with powdered sugar while still warm then pile onto a serving plate.