Crack the 3 eggs into a bowl and add sugar.

Add the flour and high-sugar-tolerant yeast. Stir quickly with chopsticks until a shaggy dough forms.

Add the oil and knead into a smooth dough (about 8–10 minutes).

Roll the dough into a log, then divide it into 8–10 equal pieces (about 40–50g each), roll into balls, and cover with plastic wrap. Let rest for 10 minutes.

Shape: Take one piece, roll it gently into a ball with your palm, then flatten it into a round disc.

Oil to prevent sticking: Lightly brush the work surface and dough surface with a thin layer of oil to prevent sticking during proofing.

Proof: Cover with plastic wrap and let rise at room temperature for 20–30 minutes, until the dough feels light and airy when lifted, and springs back quickly when gently pressed (key! insufficient proofing will cause poor puffing when fried).

Heat oil in a pan over medium heat to about 90°C (test by inserting chopsticks—fine bubbles should form around them).

Gently place the proofed dough into the oil and reduce to low heat. Fry slowly, turning constantly with chopsticks or a spoon to ensure even cooking.

Frying time: About 5–8 minutes, until golden brown and visibly puffed. (If browning too quickly, turn off the heat and let it sit for 1 minute.)

Drain and serve: Remove with a slotted spoon and place on paper towels to drain excess oil. Let cool slightly before eating.