Sfenj
Sfenj is a traditional Moroccan doughnut that has been enjoyed in North Africa for centuries. Its name comes from the Arabic word for 'sponge,' referring to its soft, porous texture. You can often see street vendors in Morocco frying them fresh and serving them with honey or powdered sugar. The dough, crispy on the outside and light and airy on the inside, is perfect for breakfast or an afternoon snack, usually enjoyed with tea or coffee. Its special feature is that it is shaped by hand after proofing, so each piece has a unique shape. Making it at home is guaranteed to bring a little Moroccan atmosphere into your kitchen!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour and salt. In a separate small bowl, mix the dry yeast with a little lukewarm water and let it sit for 5 minutes until foamy.
2
Pour the yeast mixture into the flour, then gradually add the remaining lukewarm water while mixing. The dough should be soft and slightly sticky.
3
Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
4
In a large skillet, heat plenty of vegetable oil over medium heat. The oil is ready when a small piece of dough immediately starts to sizzle.
5
With oiled hands, pinch off a small piece of dough, form it into a small ball, then use your finger to make a hole in the center to create a donut shape.
6
Carefully place the dough into the oil and fry on both sides until golden brown, about 2-3 minutes per side.
7
Place the fried sfenj on a paper towel to absorb excess oil, then sprinkle with powdered sugar or serve with honey while still warm.
