Best 2 Moroccan Doughnuts Sfenj Recipes
Moroccan doughnuts, known as sfenj, are a delicious and popular treat that can be enjoyed for breakfast, as a snack, or even as a dessert. These deep-fried pastries have a light and fluffy texture, and they are often flavored with orange zest, cinnamon, or anise seeds. Sfenj can be made at home with a few simple ingredients, and they are sure to be a hit with your family and friends.
Here are our top 2 tried and tested recipes!
SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS
My husband, who spent the first 25 years of his life in Casablanca, claims these tasted authentic. These doughnuts are less sweet than sufganyot or beignets - more like fried bread. But it tastes like home to him!
Provided by baezus
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
- Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
- Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
- Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
- When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
- When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
- Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
- Serve hot. May dip in sugar or honey or jam if desired.
MOROCCAN DOUGHNUTS - SFENJ RECIPE
Provided by รก-25649
Number Of Ingredients 11
Steps:
- Instructions Put flour in a bowl and add the salt, mix well. Dilute the yeast and sugar in a bit of warm water and let stand 5 minutes, pour over the flour, add warm water and mix well, add in need of water in order to obtain a paste semi-Liquid and viscous. Cover and let rest for at least 3 hours. Heat Oil until it is steaming. Getting wet your hands with warm water and take a piece of dough in the size of an egg, that we take with the fingers of both hands and we stretch gradually to form a ring that we drop in the oil. Again the same operation by wetting hands in order to facilitate the processing of doughnuts. Deep-fry the doughnuts on both sides. When the doughnuts are well golden withdraw them and drain them. Serve the doughnuts in the dusting of sugar or by spraying of honey.
Tips:
- Use active dry yeast that is not expired. Old yeast may not activate properly, resulting in dense or flat sfenj.
- Proof the yeast in warm water with a little sugar before adding it to the dough. This will help to ensure that the yeast is active and will produce light and fluffy sfenj.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the sfenj a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to produce carbon dioxide gas, which will cause the dough to rise.
- Fry the sfenj in hot oil until they are golden brown. Do not overcrowd the pan, as this will cause the oil temperature to drop and the sfenj will not cook evenly.
- Drain the sfenj on paper towels to remove excess oil.
- Serve the sfenj warm, dusted with powdered sugar or drizzled with honey.
Conclusion:
Sfenj are a delicious and easy-to-make Moroccan doughnut that is perfect for breakfast, lunch, or a snack. With a few simple ingredients and a little time, you can enjoy these light and fluffy doughnuts at home. So next time you are looking for a sweet treat, give sfenj a try!
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