A Somali-style afternoon break for tea and sweets will soothe the spirit

In a large bowl, whisk together the water, sugar and yeast until combined. 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. Start kneading the dough, adding more flour, as needed, until a slightly tacky but mostly smooth dough comes together, 5 to 6 minutes. Lightly brush a large bowl with the oil, then rub more oil all over the dough. Transfer the dough to the bowl, cover with a tea towel or a large plate and set in a warm place. 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.