Sfinj -- Moroccan Doughnuts - cooking recipe

Ingredients

1 kg sieved flour
1 teaspoon salt
30 g baker's yeast

Preparation

Dissolve yeast in a glass of lukewarm water.
Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough.
Add a little more water if necessary.
Cover with a clean cloth and leave to rise for 3 or 4 hours.
Take a little ball of dough in oiled hands.
Make a hole in the center and pull it out to form a little crown.
Drop the rings one by one into hot oil.
Serve these fritters hot and well risen, dusted with sugar or honey.
They are best when eaten immediately.