To make the sfinge, add 1 teaspoon vanilla, 1 cup water, plus more as needed per jar; or 4 cups water and 4 teaspoons vanilla for the entire batch, plus safflower oil for frying. Have on hand a small bowl of water for wetting hands.

1. In a medium bowl, mix sugar and orange zest with a fork until evenly combined. Set aside.
2. Add water and vanilla to the dry mix, and mix until a dough forms.
3. Knead the dough until smooth and elastic (5-10 minutes).
4. Place ball of dough in the bowl, cover, and let rise in a warm spot for at least 2 hours, or until the dough reaches the top of the bowl
5. Punch dough down, and let rise in the bowl another 30-40 minutes.
6. When dough is ready, fill a medium saucepan halfway with the safflower oil; heat until very hot. (To check if it is ready, place the handle of a wooden spoon in the oil. When the oil is hot enough it will create a ripple effect around the wood.)
7. Place a small bowl of water next to your dough bowl, wet hands lightly, and take a golf ball-sized ball of dough.
8. Poke a hole through the center of the dough using your finger, stretch slightly into a donut shape, and gently place in the oil.
9. Fry 4 sfinge at a time until golden brown, remove from the oil, and immediately roll in the orange sugar.
10. Serve immediately.

Tip: For cold winter mornings, your dough will rise faster when placed in an oven that has only the light turned on.