Sfenj
A very wet, high-hydration yeasted dough, stretched by hand into a ring and dropped straight into hot oil with no second proof, unsweetened at the dough stage and rolled in sugar or drizzled with honey only after frying. Morocco's cousin to the doughnut, historically traced to Muslim Andalusia before spreading through the Maghreb, and a beloved treat within Morocco's Jewish communities as well, particularly around Hanukkah and the Mimouna holiday marking the end of Passover.
DessertVegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 2 tsp instant yeast
- 1.5 tsp salt
- 1 tsp sugar
- 1.25 cups warm water, approximately
- Vegetable oil, for deep frying
- Granulated sugar or honey, for serving
Steps
- Mix the flour, yeast, salt, and sugar in a large bowl.
- Gradually add the warm water, mixing into a very wet, sticky, elastic dough, much wetter than a standard bread dough.
- Cover and let rise in a warm place for 1.5-2 hours until doubled and full of bubbles.
- Heat the oil to 175C/350F in a deep pot.
- Oil your hands generously, take a portion of dough, stretch it into a ring shape by poking a hole through the center and widening it, then drop directly into the hot oil.
- Fry, turning once, until deep golden brown and puffed, about 3-4 minutes total.
- Drain on paper towels, and while still hot, roll in granulated sugar or drizzle with honey.
- Serve immediately, ideally warm.