Classic sfinge donuts (super airy & light)

Classic sfinge donuts

4 servings | 1 hour 20 minutes

• 8 cups/1 kilogram all-purpose flour
• 2 tablespoons/14 grams dry yeast or 3 ¾ tablespoons/50 grams fresh yeast
• 1/2 cup/100 grams sugar
• 3 ⅓ cups/800 grams water
• 1 tablespoon salt
• 1 tablespoon arak
• 6 cups/1.5 liters oil, for deep frying
• 2 cups sugar, for coating

1️⃣ Make the dough by combining water, yeast, sugar, flour, salt, and arak in a mixing bowl with a dough hook. Knead on medium-high speed for 8 minutes until a sticky, slightly soft dough forms. Transfer to a greased bowl, cover, and let rise until doubled in size, about 1 hour.

2️⃣ Heat the oil in a wide, shallow pot over medium heat (or 340°F/170°C if using a thermometer).

3️⃣ With slightly wet hands, pinch off pieces of dough, shape lightly, and poke a hole in the center. Carefully fry in the hot oil for 2 minutes per side until golden.

4️⃣ Remove to a plate lined with paper towels. Immediately toss each sfinge donut in sugar to coat evenly.

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