Sfenj Deep Fried Moroccan Doughnuts

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My husband, who spent the first 25 years of his life in casablanca, claims these tasted authentic. These doughnuts are less sweet than sufganyot or beignets - more like fried bread. But it tastes like home to him!!

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Steps

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Make yeast starter by dissolving 2 tbs.

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Sugar and 1 / 2 teaspoons salt in 4 tbs.

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Warm water in a small bowl.

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Stir in 1 tbs.

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Dried active yeast.

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Let proof 15 minutes.

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Sift the flour into a mixing bowl.

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Make a well in the middle with your hands.

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Pour the yeast mixture into the well and begin to mix with your hand.

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Add a little warm water from time to time as mix , until it is the consistency of a stiff dough.

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Knead dough for 10-15 minutes by machine or by hand:pulling the dough away from the bowl , slapping it down and kneading it into the bowl again with the heel of your hand , until the dough is smooth and elastic.

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Little by little , add remainder of water , sprinkling 2 tbs.

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At a time into the bowl.

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Knead the dough in the bowl until water is dissolved , continuing until the dough is spongy , very elastic and very sticky.

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Oil a mixing bowl lightly.

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Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up a.

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Ingredients

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warm water, sugar, salt, dry active yeast, flour, oil, coarse sugar, powdered sugar, honey