Moroccan Ring Doughnuts Fried from Wet Yeast Dough

What you need

• 500 g (4 cups) all-purpose flour
• 7 g (2 1/4 tsp) instant dry yeast
• 1 tsp fine salt
• 1 tbsp sugar
• 400 ml (1 2/3 cups) lukewarm water
• 1 l (4 cups) vegetable oil, for deep frying
• honey, or sugar, to serve

Method

Restated from the original video

1. 1

   In a large bowl, combine the flour with the yeast, salt and sugar.

2. 2

   Add the water gradually, mixing with a wet hand, then beat for 5 min until the dough is very soft, sticky and stretchy. It will be too wet to knead.

3. 3

   Cover the bowl and leave in a warm spot until the dough has doubled and is full of bubbles, 1-1 1/2 hours.

4. 4

   Heat 5 cm (2 in) of oil in a wide, deep pot to 175 °C (350 °F).

5. 5

   Set a bowl of water and a little oil beside the stove. Wet your hands and coat them lightly with oil.

6. 6

   Scoop up a 60 g piece of dough, about the size of a golf ball, without deflating it.

7. 7

   Poke a hole through the middle with your thumb and stretch the dough into a ring about 8 cm (3 in) across.

8. 8

   Lay the ring in the oil away from you. Fry 2-3 min per side, turning once, until puffed and deep golden.

9. 9

   Lift out onto a rack lined with paper towels. Fry the remaining dough in batches of 2-3 rings, letting the oil return to 175 °C (350 °F) between batches.

10. 10

    Serve warm, drizzled with honey or dusted with sugar.

Imported from myjewishlearning.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.