These free-form doughnuts are a treat to eat and fun to riff on. A traditional street-vendor snack, they’re usually tossed in sugar or dipped in honey. Here, we take our Spiced Rose, blend it in a spice blender and combine with sugar before tossing in the hot doughnuts creating a celebratory, sweet, slightly sour, rosy bite.
- 4 cups unbleached all-purpose flour
- 1 tablespoons yeast, or two ½ oz. packets of yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 ¾ to 2 cups tepid water
- Oil for frying
In a large bowl, combine the flour, yeast, baking powder, salt and sugar. To the bowl, add 1¾ cups water and combine. The dough will be quite wet and loose. Cover with a clean kitchen towel and allow the dough to hydrate for 30 minutes.
Fold the dough over itself several times and cover again and allow to rest for an additional 30 mins. Meanwhile, make the Spiced Rose sugar ready and prep your frying station.
- 6 tea bags of Spiced Rose
- 3/4 cup granulated sugar
In a small blender or spice grinder, combine the contents of 6 tea bags and blitz until a fine powder is ground. Combine in a large bowl with the sugar and a pinch of salt and set aside.
Set a paper lined plate or tray next to the stove. Get your tongs or spider out for flipping and removing the sfinge from the oil, as well as place the large bowl with the Spiced Rose sugar.
In a heavy, deep pan, heat 2 to 3 inches of oil over medium high heat. With wet hands, take ⅓ cup to 1/2 cup of dough and with the dough held with both hands, use your thumbs and fore-fingers to pinch a hole in the dough. Stretch the dough a bit so that it resembles a doughnut and gently lay into the hot oil.
Fry for about 2 to 3 minutes, over moderate heat, flipping over half way through, until golden. Remove the sfinge from the oil and place on the paper-lined plate or tray for a minute or so just to cool and drain a bit, then toss into the Spiced Rose sugar. Coat on both sides and place on a platter for serving. Eat when they are still warm.