Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Moroccan best:sfinj

Moroccan Best:Sfinj 

2 teaspoons yeast
1 teaspoon sugar
1 1/4 cup warm water
3 cups all purpose flour
1 teaspoon salt
vegetable or peanut oil for frying
3-6 baby carrots
sugar, for dusting 

In a small bowl, add the yeast and sugar, then add the warm water, cover with a tea towel and allow to proof for 5 minutes. 
In a large bowl, mix the flour and salt. Add the yeast mixture and knead vigorously until smooth. The dough should be very sticky to knead.
Cover the bowl and let the dough to rise for two hours, until it doubles or triples in size.

In a wide pot, heat 1-2 inches of oil until piping hot. Add the carrots to absorb the burnt black crumbs and keep the oil clear.
Fill a small bowl with water and set to the side. Line up the three prepared bowls: One with the dough, one with water, and a third with sugar.
Prepare a cookie sheet with paper towel or a brown paper bag to absorb the oil. 
Dip hands in the water, then pull off a piece of dough about the size of a golf ball.
Using your fingers make a hole in the dough and stretch into a ring.
Drop it into the oil. Repeat with the remaining dough. Be careful not to crowd the pan.
Fry them until golden brown, flipping a few times to make sure both sides are cooked well.

Remove from oil using two forks, and place on the tray
Once the oil has been absorbed, roll them in the sugar mixture before they cool off.
Best when eaten right away.

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