Moroccan
Sfenj
Sfenj are Moroccan yeast doughnuts with a chewy, airy center and crisp golden edges. They are best eaten hot, dipped in sugar or drizzled with honey, alongside mint tea.
Ingredients
- Bread flour or strong all-purpose flour250g
- Fine sea salt1/2 tsp
- Instant yeast3/4 tsp
- Warm water200-220ml
- Neutral oil, for frying3 cups
- Granulated sugar or warm honey, for serving2 tbsp
Method
- Combine the flour, salt, and yeast in a wide bowl, keeping the salt from sitting directly on the yeast at first.
- Add 200ml warm water and mix by hand until a very sticky, loose dough forms, adding the remaining water little by little if needed.
- Knead in the traditional way by lifting, stretching, and slapping the dough against the bowl for 10-12 minutes, until it becomes elastic, glossy, and stringy.
- Wet your hand, gather the dough into the center of the bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, until doubled and bubbly.
- Heat the oil in a deep pan over medium heat to about 175°C, and set a bowl of water beside the stove for wetting your hands.
- With wet hands, gently pull off a quarter of the dough, poke a hole through the center with your thumbs, and stretch it into a rough ring without deflating it too much.
- Carefully lower the ring into the hot oil and fry for 2-3 minutes per side, turning once or twice, until deeply golden and crisp.
- Repeat with the remaining dough, wetting your hands before shaping each sfenj so the dough does not stick.
- Drain briefly on a rack or paper towel, then serve hot with sugar or warm honey.
Common questions
Can I substitute all-purpose flour for bread flour in sfenj?
Yes. Strong all-purpose flour works well if bread flour isn’t available, though the texture may be slightly less chewy. If the dough feels very slack, add a little extra flour sparingly rather than making it stiff.
How long does sfenj take from start to finish?
Plan on about 2 to 2 1/2 hours total. Mixing and kneading take around 15 minutes, the first rise 1 to 1 1/2 hours, and frying another 15 to 25 minutes depending on batch size.
Why is my sfenj dough too sticky or too dense?
Sfenj dough should be very sticky and loose, not kneadable like bread dough. If it’s dense, you likely added too much flour or didn’t hydrate enough. Wet your hands instead of adding lots of flour during shaping.
How should I store leftover sfenj?
Best eaten fresh and warm, but leftovers keep 1 day at room temperature in an airtight container. Reheat briefly in a low oven to revive the crust. Freezing is possible, but the texture will be less airy after thawing.
What is the best way to serve sfenj?
Serve immediately after frying, while still hot, with granulated sugar dusted over the top or a drizzle of warm honey. It’s also great with mint tea, and should be eaten soon after frying for the best texture.