Pour the warm water (about 105–115°F / 40–46°C) into a small bowl, stir in 1 teaspoon sugar from the measured sugar, then sprinkle the instant yeast on top. Let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start again with fresh yeast.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, baking powder, and fine salt until evenly distributed.

Make the batter

In a separate bowl, beat the egg lightly, then whisk in the warm milk, melted butter, 1 tablespoon vegetable oil, and the activated yeast mixture. Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until a thick, slightly sticky batter forms. The consistency should be thicker than pancake batter but still spoonable; add up to 1–2 tablespoons additional warm milk or water if too stiff.

Rest the batter

Cover the bowl with plastic wrap or a clean towel and let the batter rest in a warm place for 30–45 minutes. The batter will develop tiny bubbles and gain some lift from the yeast and baking powder; this produces the traditional airy interior of Yeye.

Frying & Finish

Heat oil

Pour about 1 inch (2.5 cm) depth of neutral frying oil into a heavy skillet or shallow pot (about 1 cup if using a 10–12 inch pan). Heat over medium heat until the oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface immediately. Maintain temperature between 330–360°F (165–180°C) while frying.

Fry Yeye

Use two spoons or a small ice cream scoop (about 1½ tablespoon measure) to portion batter. Spoon batter into the hot oil (3–4 pieces at a time, depending on pan size) without overcrowding. Fry for 2–3 minutes per side, turning gently with a slotted spoon or tongs when the underside is deep golden brown. Total frying time should be 4–6 minutes until each Yeye is evenly golden and cooked through. Adjust heat as needed so they brown evenly without burning.

Drain

Transfer fried Yeye to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil for 1–2 minutes. If you want crisper exterior, place on a rack rather than directly on paper towels.

Dust and serve

While still slightly warm, dust the Yeye with powdered sugar and a light sprinkle of ground cinnamon if using. Serve immediately for best texture and flavor.