Mix together all dry ingredients and then add water. Batter will be moist and sticky.

Let batter rise for an hour and a half.

Punch the air out of the dough and let rise again for 30 minutes.

Cover fingers with oil and take a handful of batter. Shape it into a ring by rolling it into a ball and poking finger through to make the hole.

Drop it into hot oil and fry both sides until golden brown.

Remove and lay on paper towel to soak up excess oil.

Boil ingredients together and drizzle over the top of the sfinge, or leave on side for dipping.