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Sfenj

By Groceree

Also known as Moroccan Doughnuts

A sticky, barely sweetened yeast dough stretched into rings by hand and dropped into hot oil, where it puffs into light, chewy, irregular doughnuts. Sold threaded on palm leaves in Moroccan souks, eaten with sugar or honey and mint tea.

Last updated

Irregular golden ring-shaped doughnuts dusted with sugar beside a glass of mint tea
Servings
Makes 12
Prep
15 min
Cook
20 min
Total
2 h 35 min

Ingredients

  • plain flour400 g
  • dried yeast7 g
  • salt1 tsp
  • caster sugar1 tsp
  • warm water350 ml
  • vegetable oil1 l
  • granulated sugar4 tbsp
  • honey (optional)4 tbsp

Instructions

  1. 01

    Mix the , , and , add the , and beat by hand for 5 minutes into a very wet, sticky, elastic dough.

  2. 02

    Cover and leave for 1½ to 2 hours until tripled and bubbly.

  3. 03

    Heat the in a deep, heavy pan, no more than a third full, to 180°C. Wet your hands and pull off a piece of dough the size of an egg.

  4. 04

    Poke a hole through the middle with your thumb, stretch it into a rough ring, shake any water off your hands, and lower it gently into the , away from you. Fry 3 or 4 at a time without crowding the pan.

  5. 05

    Fry for 2 to 3 minutes a side until puffed and golden. Drain on kitchen paper and let the come back to 180°C before the next batch.

  6. 06

    Serve hot, dusted with the , or drizzled with if you prefer.

Notes

  • The dough is meant to be too sticky to knead; keep your hands wet.
  • They are not sweet — the sugar or honey goes on at the end.
  • Some are fried with an egg cracked into the ring, a breakfast in itself.

Nutrition per serving

Calories
400 kcal
Protein
7 g
Carbs
57 g
Fat
16 g

Estimated from the ingredients.

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