Egg Sfiniz (Or Sfinz), Libyan Doughnut

• 4 cups fine white flour
• 4 tablespoons olive oil for the dough
• 4 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoon baking powder
• 1/3 cup butter
• One cup warm milk
• 25g fresh yeast (or 1 tablespoon dried yeast + 1 teaspoon sugar)
• 1 egg
• oil for deep frying

1. In a small bowl combine the sugar, salt, baking powder and yeast with 1/2 cup room temperature water, cover and set aside for 10 minutes to activate.
2. Sift the flour into a bowl then add the yeast mixture and mix together to form a dough, gradually adding the 4 tablespoons of olive oil.
3. Bring the dough together as a ball then knead, return to the bowl, cover and set aside in a warm place to raise for 3 hours.
4. Lightly knock the dough back then cut into 10-12 equal pieces. Add 1 tsp butter to each piece and knead to fold in. Place on a greased tray, cover and set aside to raise for 2 hours.
5. Oil a dinner plate. put one dough ball in the middle of the plate. Flatten each ball to the same shape as the plate, dipping your hands in oil as needed. The edges should be a bit thicker than the center, like a pizza crust.
6. Fry in about 2 1/2 inch deep hot oil. Fry the first side until golden brown. The sfiniz should balloon and pop.
7. Turn the sfiniz, placing the whole egg in the center. Push the sfinz down with a spatula and spoon hot oil on top to fry the egg as well. Once the egg has set, flip to brown the egg side.
8. Egg sfinz are great rolled up with a slice of cheese, or just plain, and the egg can be hard or runny.

white flour, olive oil, sugar, salt, baking powder, butter, warm milk, fresh yeast, egg, oil

Taken from www.epicurious.com/recipes/member/views/egg-sfiniz-or-sfinz-libyan-doughnut-52840121 (may not work)