These soft and moreish doughnuts have a deliciously different freehand shape. The relatively wet dough guarantees a soft fried pastry that’s irresistable. The jam, which is packed with warming spices, is optional but does go perfectly with the sfenj. You should find quinces at your local green grocer or continental store. Or you can serve the sfenj simply dusted with sugar.
 

Amir is co-owner and chef at The Black Cow, Camden theblackcowcamden)

Method

• For the jam: Place the peeled, chopped quince in a deep pan and cover with cold water. Bring to a boil and cook on medium heat for 20 minutes. Remove from heat. Reserve 240ml of the cooking water and drain off the rest.
• Return the quince with the reserved cooking water to your pan and add in the remaining ingredients. Bring to a boil and lower heat. Cook on low heat for one hour. Stir vigorously with a spoon to break the quince up, add the lemon juice and cook for a further 30 minutes.
• Pour into sterilised glass jars, cool then put the lidsd on and store in the fridge. )Suitable for freezing.)
• To make the sfenj: place the water, sugar and yeast in an electric stand mixer bowl, and leave for 10 minutes. Once frothy and smelling lovely, add the rest of the ingredients and mix on a low speed for 5 minutes.
• Switch the mixer off and cover with a towel. Allow to rest and prove for 30 minutes. Remove the towel and mix on low for another 2 minutes. Cover again with towel and leave to prove for additional 45 minutes.
• While your dough is resting, heat the cooking oil in a pan about 10 cm deep.
• Using wet hands stretch out portions of the dough into discs and gently lower into the oil. Fry on both sides for about 1 ½ minutes on each side. 
l Serve immediately with your choice of jam, or rolled in cinnamon and sugar.