Reprinted with permission from One Sarcastic Baker.
Moroccan sfenj are made with a simple dough, far more simple than making yeasted sufganiyot. They are fried and then covered in honey and/or sugar. It’s very popular with Moroccan Jews, and it’s also commonly made throughout North Africa and the Middle East. And it’s nearly impossible to eat just one.
Print
Moroccan Sfenj Donuts Recipe
Moroccan sfenj are made with a simple dough, far easier than making yeasted sufganiyot. They are fried and then covered in honey and/or powdered sugar. It’s very popular with Moroccan Jews, and it’s also commonly made throughout North Africa and the Middle East.
- Total Time: 0 hours
- Yield: 8–10 servings 1x
Ingredients
Scale
- 4 cups all-purpose flour (500 g)
- 2 tsp dried yeast
- 1 tsp salt
- 1 Tbsp sugar
- 2 large egg yolks
- 1½ cups lukewarm water (360 ml)
- vegetable oil
- powdered sugar or honey, to serve
Instructions
- In a large bowl, mix the flour, yeast, salt and sugar. Add the egg yolks and slowly drizzle in the water while mixing by hand.
- Knead until a sticky, smooth, soft dough has formed.
- Spray the dough with oil spray and cover the bowl with plastic wrap or a plastic bag. Let the dough rise for about 1-2 hours.
- Grease a large cookie sheet with some vegetable oil. Set aside.
- Divide the dough into 15 parts, roll each piece into a ball, and place it on the greased cookie sheet. Cover the dough balls with a slightly damp kitchen towel for a second rise, about 30-60 minutes.
- Pour the vegetable oil into a wide, deep pan, about ⅓–½ full. Heat the oil to 340-400°F (I highly recommend investing in a candy thermometer).
- Using your forefinger and thumb, create a hole in the center of each dough ball and place it gently into the hot oil. Fry for about 3 minutes on each side. The sfenj are ready when lightly golden.
- Sprinkle the sfenj with powdered sugar or drizzle with honey and serve immediately.
- Prep Time: 20 minutes + 2 hours to rise
- Cook Time: 20 minutes
- Category: Dessert
★★★★★