Efrat's Notebook

Moroccan Sfenj Draft

My sfenj, Moroccan ring doughnuts from a soft, sticky yeast dough that I fry for Hanukkah and serve hot with sugar or syrup.

  • Prep20 min
  • Cook30 min
  • Rest2 hr
  • Total2 hr 50 min
  • KashrutParve

What you need

Amount:×1

Dough

For frying and serving

Sugar syrup

How I make it

Dough

  1. Put the flour, sugar, salt, yeast and 3 cups of water in a bowl and mix until you have a smooth, sticky dough.

  2. If the water isn't enough, add more until the dough has the right texture.

  3. Cover with a towel and let rise for about 2 hours, until doubled.

Sugar syrup

  1. Put the water and sugar in a pot and cook until the sugar dissolves.

Frying

  1. Pour oil into a pot and heat to 320°F (160°C).

  2. Wet your hands with water or oil and pinch off cherry-tomato-size pieces of dough.

  3. Shape each piece into a round and poke a hole in the center with your finger.

  4. Lower into the oil and fry for about 3 minutes per side.

  5. Drain on paper towels, sprinkle with sugar or drizzle with syrup and serve right away.

Source: ChefEf (chefef.com)