In a small bowl, add the yeast, 1 teaspoon of sugar, and 1/4 cup of warm water. Give it a quick whisk and allow to proof for ten minutes. It should be double in size and bubbly now.

To this proofed yeast, add flour, olive oil, salt, sugar, unsalted butter, and warm water. Using a wooden spoon or a stand mixer with the hook attachment, mix until a sticky dough forms.

Oil your hands generously and split the dough into 6 to 8 equal parts depending how small or big you want the sfinz to be. Place the dough balls on an oiled tray so they don't sick and cover with saran wrap.

Set the tray in a warm place until they double in size and appear very bubbly — about 1 hour to 1 1/2 hours.

Place a frying pan over medium-high heat and fill with vegetable oil about 2 inches high. Bring to a frying temperature of about 350°F.

Oiling your hands again, grab one dough ball and set it on an oiled plate to flatten it out. Keep the sides or "crust" a little thicker than the center.

Drop the dough into the fryer and allow to get golden on one side before flipping over to the other. *If you'd like to add the egg, do so right after flipping over. You'll notice a big bump forming at the top before flipping over. Once you flip it over, there will be the perfect cave to drop the egg into. Spoon oil on top of the egg as well as push the sfinz down to help the egg cook. See picture above to visualize!

Once the other side is golden too, remove and set on a paper towel. Repeat the same process with the rest of the dough.

Serve hot with any fixings you like such as cheese, honey, and date syrup.