📝 About This Recipe
Crispy on the outside, airy and chewy on the inside, Sfenj is the quintessential Moroccan doughnut that has delighted generations across the Maghreb. Traditionally prepared by street vendors and served piping hot, these unsweetened yeasted rings are a staple of Hanukkah celebrations and leisurely Sephardic breakfasts. Their unique charm lies in their rustic, irregular shape and the contrast between the crunch of the deep-fried exterior and the soft, honeycomb-like crumb within.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm water (approx 105°F to 110°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 tablespoon Active dry yeast
The Dough
- 4 cups All-purpose flour (sifted for a lighter texture)
- 1.5 teaspoons Kosher salt
- 1 cup Warm water (added gradually)
For Frying and Serving
- 1 quart Vegetable oil (neutral oil like canola or sunflower for deep frying)
- 1/2 cup Granulated sugar (for coating (optional))
- 1/4 cup Honey (for drizzling (optional))
- 1 small bowl Water (for wetting hands during shaping)
👨🍳 Instructions
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1
In a small bowl, combine 1/2 cup warm water, the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl, whisk together the sifted flour and salt. Create a well in the center of the flour.
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3
Pour the yeast mixture and the remaining 1 cup of warm water into the well. Begin mixing by hand or with a sturdy wooden spoon.
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4
Work the dough vigorously for about 10 minutes. The dough should be very sticky and elastic—much wetter than standard bread dough. Lift and slap the dough against the side of the bowl to develop the gluten.
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5
Cover the bowl with a clean, damp cloth or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, about 1 to 1.5 hours.
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6
Once risen, deflate the dough by gently punching it down. Let it rest for another 15 minutes while you heat the oil.
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7
Fill a deep, heavy-bottomed pot or a wide skillet with about 2-3 inches of vegetable oil. Heat to 350°F (175°C).
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8
Prepare a small bowl of water. Dip your hands in the water to prevent the dough from sticking to your fingers.
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9
Pull off a piece of dough about the size of a small plum. Use your thumbs to poke a hole in the center and stretch it into a ring about 3-4 inches wide.
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10
Carefully drop the dough ring into the hot oil. It should sizzle and float immediately. Work in batches of 3 or 4 to avoid crowding the pot.
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11
Fry until the bottom is a deep golden brown, then flip with a slotted spoon or a wooden skewer to brown the other side. This takes about 2 minutes per side.
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12
Remove the sfenj from the oil and drain on a wire rack or a plate lined with paper towels.
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13
While still hot, dip one side in granulated sugar or drizzle with warm honey if a sweet version is desired.
💡 Chef's Tips
The dough must be very sticky; resist the urge to add more flour, as this wetness creates the signature airy interior. Always keep your hands wet when handling the dough to prevent sticking and to help create a smooth surface. Ensure your oil is at the correct temperature (350°F); if it is too cold, the sfenj will be greasy, and if too hot, they will burn before the inside cooks. For the most authentic texture, eat these within an hour of frying; they are best served as fresh as possible. If you have leftovers, reheat them briefly in a toaster oven to restore the crunch.
🍽️ Serving Suggestions
Serve hot with a glass of traditional Moroccan Mint Tea (Atay). Pair with a side of apricot jam or orange blossom honey for dipping. For a savory twist, serve plain alongside fried eggs and black olives. Dust with a mix of cinnamon and sugar for a fragrant, spiced finish. Enjoy as a festive treat during Hanukkah alongside other fried delicacies.