Step 1

1 In a large bowl, whisk together the water, sugar and yeast until combined

Step 2

2 Add the flour, egg, powdered milk, if using, salt, cardamom and cinnamon to the yeast-water mixture, and mix with a wooden spoon until a shaggy dough forms

Step 3

3 Start kneading the dough, adding more flour, as needed, until a slightly tacky but mostly smooth dough comes together, 5 to 6 minutes

Step 4

4 Lightly brush a large bowl with the oil, then rub more oil all over the dough

Step 5

5 Transfer the dough to the bowl, cover with a tea towel or a large plate and set in a warm place

Step 6

6 Let the dough rise until doubled in size, about 1 to 2 hours — focus more on the size of the dough rather than the time

Step 7

7 Divide the dough in half — each piece should weigh about 225 grams

Step 8

8 Cover one half with a damp tea towel while you work

Step 9

9 In a large, deep skillet over medium heat, add enough oil to come 1 inch up the side and heat until the oil registers 350 degrees on an instant-read thermometer

Step 10

10 If you don’t have an instant-read thermometer, pinch off a tiny piece of dough, and drop it in the oil

Step 11

11 If it sizzles vigorously, the oil is ready

Step 12

12 While the oil is heating up, line a large, rimmed baking sheet with paper towels or wire rack and set it near your workspace

Step 13

13 Generously flour your workspace and rolling pin

Step 14

14 Roll out one of the dough balls on the floured surface until it’s about 10 inches wide and about 1/2 inch thick

Step 15

15 Using a pizza cutter or sharp paring knife, cut the circle into quarters, then cut each quarter in half or thirds, depending on if you want to wind up with 8 or 12 pieces of bur

Step 16

16 Repeat with the other ball of dough

Step 17

17 Working in batches of 4 to 6, so as to not drop the oil temperature by too much, add the dough to the skillet and fry until golden, 30 seconds to 1 minute

Step 18

18 Turn the pieces over and fry until golden, another 30 seconds to 1 minute

Step 19

19 Transfer the fried bur to the prepared baking sheet and repeat with the remaining dough pieces

Step 20

20 As you continue to fry, adjust the heat as needed to maintain the frying temperature

Step 21

21 Let the bur cool until warm to the touch, then serve warm