Sfinge Moroccan Doughnuts

Recipes & food styling Carmel Davidovitch / Photography Tony Nyberg

1.	For the starter, put the yeast, sugar and ¼ cup lukewarm water in a bowl and mix well.
2.	Cover the bowl and let it rest for 10 minutes.
3.	Stir the starter and add the flour, baking powder, salt, brandy and 1¾ cups lukewarm water.
4.	Knead for about 5 minutes to a uniform, very wet dough.
5.	Cover and leave to rise until doubled in size, about 50-60 minutes, depending on the weather.
6.	Lightly grease your hands and gently go around the dough lifting it to let the air out.
7.	Leave to rise for another 15-20 minutes.
8.	Put the sugar, cinnamon and cardamom (if using) into a bowl and mix.
9.	In a pot, heat the oil to 160°C.
10.	With slightly wet hands, take a ball of dough the size of a golf ball and make a large hole in the middle of the dough.
11.	Fry for about 3-4 minutes, then turn and cook for about 2 minutes more.
12.	It is important to turn the sfinge over only once – wait until nicely golden on the bottom, flip and fry again until nicely golden on the other side.
13.	Remove from the oil and put straight into the bowl with the sugar-cinnamon mix, covering both sides.
14.	For other coatings, dip the doughnuts or drizzle the topping over.