Ingredients
Check off ingredients as you go
Makes 12-15 sfenj
- 500 g (4 cups) all-purpose flour (plain flour), sifted
- 350-400 ml (1½-1⅔ cups) water (adjust to the consistency)
- 1 Tbsp (10 g) active dry yeast or 25 g (0.9 oz) fresh yeast
- 2 Tbsp sugar
- 1 level tsp fine salt
- 1 capful whisky or arak (optional)
- Neutral oil (for frying)
Making Moroccan sfenj
Dissolve the yeast in 100 ml (⅓ cup + 1 Tbsp) of the water with 1 Tbsp of the sugar. Let it foam for 10 minutes, then add the flour and the rest of the sugar. Mix by hand or in a stand mixer with the dough hook on low speed for a few minutes, gradually adding the whisky mixed into the lukewarm water, then the salt. Keep kneading for 5-10 minutes. The dough should be smooth, elastic and slightly sticky. Cover and let rise in a warm spot for 1½-2 hours, or until doubled in volume.
Heat the frying oil to 170°C (340°F). With wet hands, pinch off a small ball of dough with your fingertips (without deflating it) and poke a fairly wide hole in the middle (so it doesn’t close up while frying). Drop into the oil and fry on both sides until golden and crispy.
Set the sfenj on paper towels to soak up the excess oil. Sprinkle with sugar (you can also drizzle on a little honey) and enjoy with a good mint tea!
For more doughnut recipes for Hanukkah, try the sweet potato doughnuts.
Tips
- For a slow rise, keep the sfenj dough in the fridge for 3 hours.