Mikate

Combine flour, yeast, sugar, and salt in a large mixing bowl. Pour in warm water and vanilla extract, stirring until a soft, sticky dough forms.

Knead the dough for five minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm spot for one hour until doubled in size.

Heat vegetable oil in a deep pot to 170C. The oil should be deep enough to submerge the dough balls and hot enough to fry them golden.

Using oiled hands or two spoons, pinch off small portions of dough and carefully drop them into the hot oil. Do not overcrowd the pot.

Fry for three to four minutes, turning once, until the mikate are puffed, golden brown all over, and cooked through without any raw dough inside.

Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm and serve with hot coffee or tea.