📝 About This Recipe
Transport your senses to the bustling markets of Casablanca and Tunis with these iconic North African donuts. Known for their signature 'ring' shape and airy, honeycomb interior, Sfenj are traditionally enjoyed by Maghrebi Jews during Hanukkah to celebrate the miracle of the oil. These golden delights are delightfully crispy on the outside and pillowy soft inside, perfect for dipping into honey or dusting with sparkling sugar.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1 3/4 cups Warm water (between 100°F and 110°F)
- 1 tablespoon Active dry yeast
- 1 teaspoon Granulated sugar (to activate yeast)
- 1 1/2 teaspoons Fine sea salt
Frying & Finishing
- 4 cups Vegetable oil (for deep frying; use neutral oil like canola or sunflower)
- 1/2 cup Granulated sugar (for coating)
- 1/4 cup Wildflower honey (warmed, for drizzling)
- 1 teaspoon Orange blossom water (optional, to flavor the honey)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl, combine the sifted flour and salt. Create a well in the center.
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3
Gradually pour the yeast mixture into the well. Using your hand or a sturdy wooden spoon, begin mixing the flour into the liquid.
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4
The dough will be very sticky and wet—this is intentional. 'Knead' the dough by lifting it and slapping it against the side of the bowl for about 10 minutes. This incorporates air and develops the gluten.
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5
Cover the bowl with a damp cloth or plastic wrap. Place it in a warm, draft-free spot and let the dough rise for 1.5 to 2 hours, or until it has doubled in size and is full of air bubbles.
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6
Once risen, deflate the dough gently by folding it over itself a few times with oiled hands.
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7
In a deep, heavy-bottomed pot or a wide skillet, heat about 2 inches of vegetable oil to 350°F (175°C).
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8
Keep a small bowl of water or oil nearby to grease your hands. Take a small piece of dough (about the size of a plum) and pull it away from the main mass.
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9
Using your thumbs, poke a hole in the center of the dough ball and stretch it into a ring shape, roughly 3-4 inches in diameter.
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10
Carefully drop the dough ring into the hot oil. It should sizzle and float to the surface immediately.
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11
Fry for 2-3 minutes on the first side until deep golden brown and puffed. Flip carefully using a skewer or tongs.
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12
Fry the second side for another 1-2 minutes until evenly colored. The texture should look craggy and crisp.
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13
Remove the Sfenj from the oil and drain briefly on a wire rack or paper towels.
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14
While still hot, dip one side in granulated sugar or drizzle with honey mixed with orange blossom water.
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15
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
The dough must be sticky; do not be tempted to add more flour or they will become heavy. Wet or oil your hands constantly when handling the dough to prevent it from sticking to your skin. Maintain a consistent oil temperature of 350°F; if the oil is too cold, the donuts will be greasy; if too hot, they will be raw inside. For the best bubbles, use the 'slapping' technique during kneading to aerate the dough. Eat Sfenj the same day they are made, as they lose their signature crunch quickly.
🍽️ Serving Suggestions
Serve with hot Moroccan Mint Tea poured from a height to create a frothy head. Pair with a small bowl of honey and butter for dipping. Dust with a mix of cinnamon and sugar for a warm, spiced twist. Serve alongside fresh pomegranate seeds for a burst of acidity to cut through the richness. Enjoy as a festive Hanukkah breakfast after lighting the candles the previous night.