• Place yeast, warm water and 1 tsp sugar in a medium-sized bowl. Let sit for 10 minutes until frothy.
• Mix yeast mixture with the remaining sugar, oil, egg, salt, milk, and 120g (1 cup) of flour on a low speed.
• Slowly add in the rest of the flour until the dough is no longer sticky. It should feel somewhat like bread dough.
• Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until the dough has doubled in size.
• Roll the dough into small balls. Lay the balls out on parchment paper and let rise for 30-60 minutes.
• Heat oil in a frying pan or pot. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown.
• Remove the doughnuts from the oil and place on a plate lined with paper towels to absorb the excess oil.
• Transfer the doughnuts to a serving platter. Drizzle generously with honey, and sprinkle with crumbled feta and chopped pistachios.

Recipe courtesy of Chabad.org