Libyan
Sfinz
Libyan sfinz are airy rings of yeasted dough fried until crisp and golden, often finished with an egg set in the center. They are served hot for breakfast or an afternoon bite with honey or sugar alongside tea.
Watch it madeرزان محمد · 1:13
Ingredients
- All-purpose flour1 2/3 cups
- Fine semolina1/3 cup
- Instant yeast1 tsp
- Sugar1 tsp
- Salt3/4 tsp
- Warm water3/4 cup, plus 2 tbsp if needed
- Vegetable oil3 cups, for frying
- Eggs2
- Honey or granulated sugar2 tbsp, for serving
Method
- Mix the flour, fine semolina, yeast, sugar, and salt in a large bowl.
- Add the warm water gradually while mixing by hand until you have a very soft, sticky dough.
- Beat and slap the dough against the sides of the bowl with a wet hand for 8 to 10 minutes until stretchy and elastic.
- Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours until doubled and bubbly.
- Heat the vegetable oil in a deep pan to 175°C or until a small piece of dough sizzles and rises steadily.
- Keep a small bowl of water or oil nearby and wet your hands well before handling the dough.
- Pinch off a quarter of the dough, stretch it into a thin ring with a wide center hole, and gently lower it into the hot oil.
- Fry for 1 to 2 minutes until the underside is deep golden.
- Turn the sfinz over and crack 1 egg into the center hole if making the egg-filled version.
- Spoon hot oil over the egg and fry until the white is set and the yolk is still slightly soft, about 2 minutes.
- Lift the sfinz onto a rack or paper towel and repeat with the remaining dough, making two egg-filled sfinz and two plain sfinz.
- Serve immediately while hot, drizzled with honey or sprinkled with sugar.
Common questions
Can I substitute the fine semolina or all-purpose flour in sfinz?
Yes. If you’re short on semolina, use all-purpose flour only, but the texture will be less chewy. For a lighter crust, replace up to one-third of the flour with bread flour. Don’t skip the yeast or the dough won’t puff well.
How long does sfinz dough take to rise, and how do I know it’s ready?
At a warm room temperature, expect 1 to 1 1/2 hours. It’s ready when doubled in size, airy, and bubbly on the surface. If your kitchen is cool, it may take longer; don’t fry it before it looks noticeably puffy.
What are the most common mistakes when frying sfinz?
The biggest mistakes are oil that’s too hot, dough that’s too dry, and handling it with dry hands. Keep the dough very sticky, wet your hands before shaping, and fry at about 175°C so the outside browns without burning.
Can I store sfinz, and how do I reheat it?
Sfinz is best eaten fresh, but leftovers can be stored airtight at room temperature for a few hours or refrigerated for 1 day. Reheat in a 160–170°C oven for 5 to 8 minutes. Avoid microwaving if you want to keep the crust crisp.
What’s the best way to serve sfinz?
Serve it hot, right after frying, with honey or a dusting of sugar. The egg-filled version is usually eaten warm and immediately so the yolk stays soft. Pair it with tea or coffee and serve on a plate lined with paper towels.