Fried Sfenj Donuts
These Moroccan-style donuts are prized for their signature airy, bubbly texture and satisfyingly crisp, golden exterior.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 tablespoon instant dry yeast
- •1 teaspoon sugar
- •1 teaspoon salt
- •1 1/4 cups lukewarm water
- •Vegetable oil for deep frying
- •Granulated sugar or honey for serving
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Gradually add the lukewarm water while mixing by hand or with a sturdy spoon until a very sticky, elastic dough forms.
- 3
Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in volume.
- 4
Heat about 2 inches of vegetable oil in a deep pot or heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
- 5
Grease your hands with a little oil, pull off a piece of dough the size of a small orange, and use your thumbs to poke a hole in the center, stretching it gently to form a ring.
- 6
Carefully drop the ring into the hot oil and fry for 2-3 minutes per side until deep golden brown and puffed.
- 7
Remove the sfenj with a slotted spoon and drain on paper towels.
- 8
Serve immediately while hot, dusted with granulated sugar or drizzled with honey.
💡 Chef tips
- The dough should be quite sticky and wet; do not add extra flour, as this is the secret to the light, airy interior.
- Keep a small bowl of oil nearby to dip your fingers in frequently; this prevents the dough from sticking to your hands while shaping.
- Sfenj are best eaten fresh; if you have leftovers, reheat them briefly in a toaster oven to restore their crunch.
✅ How it should turn out
The finished sfenj should be light and airy with a distinctively chewy interior and a crispy, golden-brown crust that smells like fresh fried dough.