Sfenj Recipe
A recipe for Sfenj- a crispy Moroccan doughnut
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 3hours to rise
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 3hours to rise
Ingredients
Instructions
  1. Add the Yeast to a small bowl of 1/4 cup of warm water and let it sit for about 15 minutes
  2. In a large bowl combine 1 cup of warm water, the salt and the flour, then add the yeast. Stir it vigorously until it becomes a very sticky batter
  3. Cover the bowl with a towel and let it rise for 3 hours or until the dough has doubled or tripled in size
  4. In a wide pot or deep frying pan, heat 3-4 inches of oil until it is hot.
  5. Wet your hands in the bowl of water and then start taking balls of dough- about the size of a clementine- and roll them into shape. Poke a hole in them and stretch it out to make your donut shape. Keep your hands wet so that the dough doesn’t stick to your hands.
  6. Safely drop the shaped Sfenj into the hot oil. Do not over crowd the pot or frying pan. Leave a little space.
  7. Fry the Sfenj until they are golden brown – you will want to flip them over a few times to make sure they cook evenly- and remove them from the oil. Set them on paper towels to dry them.
  8. After they have cooled but before they get cold- pour maple syrup over them or dip them in a small bowl of maple syrup and enjoy! Reheat them if necessary to enjoy them.
Recipe Notes

There must be a hundred ways to make these- just ask the nearest Safta and you’ll get a lecture on it.