In a small bowl dissolve yeast and sugar in ½ cup water, and leave for 5 minutes until foamy.
Infuse saffron in ½ cup water and put aside.
Beat egg and oil with the remaining water, in an electric mixer, on medium speed.
Add yeast mixture and saffron, continue beating until well combined.
Add flour gradually, and knead after each addition, to have well combined batter.
Cover and let rise in a warm place for an hour.
Heat oil over medium heat. Alongside the bowl of batter, have a small bowl of oil.
Take some batter (the size of pistachio) with the tip of a small spoon. Using another oiled small spoon, carefully slip batter from spoon into hot oil. (It will puff into a larger ball).
Deep fry until golden brown, turning to brown evenly.
Drain on a paper towel, serve with cane or date molasses or sprinkle some sesame to garnish.
