Light, airy Moroccan doughnuts made from a sticky yeasted dough, deep-fried to golden perfection and enjoyed plain or dusted with sugar, a beloved breakfast street food.
Nutrition & Info
Instructions
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1
Dissolve the yeast and sugar in warm water and let it sit for 10 minutes until frothy, then mix into the flour and salt to form a very sticky, wet dough.
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2
Knead the sticky dough in the bowl for about 5 minutes, adding a tablespoon of oil, then cover and let rise in a warm place for one hour until doubled.
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3
Oil your hands generously, take a portion of dough, shape it into a ring by poking a hole through the center, and stretch gently to form a doughnut shape.
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4
Deep-fry the dough rings in oil heated to 180C, flipping once, until puffed and golden brown on both sides, about 3 minutes total, then drain and dust with sugar.
Did You Know?
Sfenj vendors are a fixture of Moroccan mornings, with the doughnut sellers often using a single chopstick-like stick to flip and retrieve the doughnuts from hot oil with remarkable skill.
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