Moroccan Donuts (Sfenj) Recipe
Sfenj is a traditional Moroccan donut made from a simple yeast dough, characterized by its airy texture and golden, crispy exterior. Here’s a detailed step-by-step recipe to help you recreate this delicious treat at home.
Ingredients:
- 2 cups all-purpose flour
- 1 cup semolina flour (adds texture)
- 2 tsp active dry yeast (instant or fresh yeast can also be used)
- 1 tsp sugar (to activate the yeast)
- 1 tsp salt
- 1 ¼ cups warm water (adjust as needed for dough consistency)
- Vegetable oil for frying
- Sugar or honey for topping (optional)
Instructions:
1- Activate the Yeast:
- In a small bowl, mix the yeast, sugar, and ¼ cup of the warm water. Stir gently and let it sit for about 5–10 minutes until the mixture becomes frothy.
2- Mix the Dough:
- In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and pour in the activated yeast mixture. Gradually add the remaining warm water while mixing with your hands or a wooden spoon.
- Mix until a sticky, cohesive dough forms. The dough should be sticky and wet but firm enough to hold together.
3- Knead the Dough:
- Knead the dough for about 10–15 minutes, either in the bowl or on a lightly floured surface. If the dough is too sticky, you can wet your hands with water rather than adding more flour. Knead until the dough is smooth and elastic.
4- Let the Dough Rise:
- Place the dough back into the bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours or until it has doubled in size. This process allows the dough to become airy and fluffy.
5- Shape the Sfenj:
- Once the dough has risen, punch it down to release excess air. With well-oiled hands, pinch off a small portion of the dough (about the size of a golf ball). Roll it into a ball and make a hole in the center using your fingers to create a ring shape. Stretch the ring gently to form a donut shape.
6- Heat the Oil:
- In a deep pan, heat the vegetable oil to around 350°F (180°C). Ensure there’s enough oil to allow the sfenj to float and fry evenly.
7- Fry the Sfenj:
- Carefully drop the shaped dough rings into the hot oil. Fry in batches, being careful not to overcrowd the pan. Fry each donut for about 2–3 minutes on each side, or until golden brown and crisp. Flip them using a slotted spoon.
8- Drain and Serve:
- Once fried, remove the sfenj with a slotted spoon and drain on paper towels to remove excess oil. For a traditional touch, dust them with sugar or dip in honey while still warm.
9- Enjoy:
- Serve the sfenj warm with a cup of Moroccan mint tea. They’re best enjoyed fresh but can be reheated in an oven if needed.
Tips:
- Dough Consistency: Sfenj dough should be stickier than regular bread dough but still workable. Wet your hands frequently to handle the dough without adding extra flour.
- Flavor Variations: For a different twist, you can add a teaspoon of anise seeds or orange blossom water to the dough for extra flavor.
- Frying Tip: Make sure the oil temperature is consistent. If the oil is too hot, the sfenj will brown quickly on the outside but remain undercooked inside.
This recipe will yield light, airy, and crispy Moroccan donuts perfect for a delicious snack or breakfast treat!