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.
- 4 cups all-purpose flour (500 g)
- 2 tsp dried yeast
- 1 tsp salt
- 1 Tbsp sugar
- 2 large egg yolks
- 1 1/2 cups lukewarm water (360 ml)
- vegetable oil
- powdered sugar or honey, to serve
- 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 1/3-1/2 full. Heat the oil to 340-400 degrees 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.