Sauté one onion on low heat until caramelised (I usually make a large batch of caramelised onions and freeze in portions to save time).

Add salami cubes to the pan and sauté until edges start browning. Add three tablespoons of the sauce of your choice to the mixture. Set aside.

Combine sugar, warm carbonated water, and warm parve milk with yeast. Allow for it to activate.

In the meantime, in a large bowl, combine oil, salt and egg. Pour activated yeast into mixture and slowly add flour. Knead for five minutes.

Cover with plastic wrap and a towel. Allow to rise until it has doubled in size.

Punch down and roll out dough.

Use a two-inch cookie cutter to cut dough circles and fill each dough circle with salami mixture. Allow to rise, covered for an additional 30 minutes.

Heat two inches of oil in a large pan until temperature is 350 to 375 degrees Fahrenheit. Fry donuts, flipping when brown, and top with remaining sauce.