Sfinge, aka Moroccan doughnut

At the request of family and friends, I'll be asking my mom to prepare her famous sfinge and to share her recipe. As with any great Moroccan recipe, the actual measures are in fact, nowhere near anything specific. There's a lot of this and that, and a spoon of this added to a cup of that.
I will try and give you the closest recipe that I can, but I can't promise any miracles.
Here's what you'll need:

7 cups of flour (roughly)
3 cups of warm water
3 heaping teaspoons of quick yeast
1/4 cup warm water + 2 tsps sugar ( to proof the yeast)
1 tsp salt
1 egg

Start by dissolving the yeast, water and sugar, then let it proof (about 5 minutes), add it to your mixing bowl, and add the egg, half of the flour, salt and water and with the dough hook attached, start to beat the dough then gradually add the remaining flour. The dough will look very sticky and gooey, as you add the flour, it'll un-stick from the sides and start to gather on the hook. You want to end up with a looser version of bread dough. Then remove the hook and start "beating" the dough with your hand, till it's smooth and homogenised. Cover with plastic wrap and let it double in size.
Once doubled, beat it again for 2 minutes, cover and let it double again. Now start removing large balls of dough then make a hole in the middle with your finger and stretch it out, it'll look like a very uneven sticky doughnut, then fry in pre-heated oïl, let it become golden on one side for about 2 minutes, then flip over and cook for another 2 minutes. They must be a golden Brown. drain on a paper towel and either dip in granulated sugar right away or serve as is, with honey.
I hope that the recipe works out for you all!