Sfinge (also transliterated as sfenj) are a Moroccan donut-like fritter traditionally made from an unsweetened yeast dough. Usually served with plain sugar, see below for some spicy suggestions as well!
In a big mixing bowl combine all dry ingredients. Add water one cup at a time.
Knead with your hands (a kind of slapping movement, that’s the traditional way of doing it) until the dough is very loose, sticky, it will be a bit runny and not like a traditional dough.
Cover the bowl with plastic wrap and a towel in a warm place and let rise for about an hour.
Heat the oil in a large saucepan.
Set the bowl of batter to one side of the saucepan and place a paper towel–lined sheet pan on the other side. Place a bowl with water next to the batter. You want your hands to be wet in order to work with the dough.
With wet hands break off a fistful of the batter, and force your thumb through the center of the mass. Gently form a doughnut shape (does not need to be “perfect”, that’s the beauty of it). Carefully place the doughnut in the hot oil. Repeat but don’t overcrowd the pan.
Fry the doughnuts until they are golden brown on both sides. Once both sides are golden brown, after just 2 to 3 minutes, transfer the doughnuts to the prepared sheet pan and repeat with more batter.
While the next batch fries, roll the still-warm doughnuts in granulated sugar.
