Algerian
Sfendj
Algerian sfendj are airy, chewy fried dough rings made from a very soft fermented dough and shaped by hand just before frying. Serve them hot, plain or lightly dipped in honey, alongside mint tea or coffee.
Watch it madeDeli Cuisine · 4:19
Ingredients
- All-purpose flour3/4 cup
- Fine semolina1/2 cup
- Instant yeast1 tsp
- Fine salt1/2 tsp
- Sugar1/2 tsp
- Warm water1/2 cup plus 2 tbsp, as needed
- Neutral oil, for hands and frying2 cups
- Honey or granulated sugar, for serving2 tbsp
Method
- In a wide bowl, mix the flour, fine semolina, yeast, salt, and sugar.
- Add the warm water gradually while mixing with your hand until you have a very soft, sticky dough that is looser than bread dough but not pourable.
- Knead by lifting, stretching, and slapping the dough against the bowl for 10 to 12 minutes, wetting your hand lightly as needed, until the dough becomes elastic and smooth.
- Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, until doubled and full of bubbles.
- Wet your hand, fold the dough over itself a few times to deflate it gently, then cover again and rest for 20 minutes.
- Heat the oil in a deep pan over medium heat to about 175°C, or until a small piece of dough rises steadily with bubbles.
- Lightly oil or wet your hands, pinch off a quarter of the dough, make a hole in the center with your fingers, and gently stretch it into a thin ring.
- Slide the ring carefully into the hot oil and fry for 2 to 3 minutes per side, spooning hot oil over the top, until puffed and deep golden.
- Repeat with the remaining dough, adjusting the heat so the sfendj cook through without browning too quickly.
- Drain briefly on a rack or paper towel and serve hot, either plain or with a little honey or sugar.
Common questions
Can I substitute the fine semolina or all-purpose flour in sfendj?
Yes. You can use mostly all-purpose flour if needed, but the dough will be less chewy. A little semolina helps texture, so keep at least some if possible. Bread flour can replace part of the all-purpose flour for more structure.
How long does sfendj dough need to rise, and how do I know it’s ready?
The first rise usually takes 1 to 1 1/2 hours in a warm place. It should roughly double and look airy and bubbly. After shaping, the short 20-minute rest helps relax the dough before frying.
What are the most common mistakes when frying sfendj?
The biggest mistakes are oil that’s too hot, too low, or dough that’s handled too roughly. Too hot burns the outside before the inside cooks; too cool makes greasy sfendj. Handle gently so the ring keeps its airy structure.
How should I store leftover sfendj, and can I reheat it?
Sfendj is best fresh, but leftovers keep 1 day at room temperature in a covered container. Reheat briefly in a low oven or air fryer to restore some crispness. Avoid microwaving, which makes them soft and dense.
What is the best way to serve sfendj?
Serve it warm, immediately after frying, with honey or granulated sugar. It’s also good dusted with sugar and eaten plain. For a more traditional feel, serve alongside tea or coffee while the exterior is still crisp.