Ingredients
Check off ingredients as you go
For 12 to 15 sfenjs
- 500g all-purpose flour, sifted (4 cups)
- 350-400ml water, adjust as needed (1½-1¾ cups)
- 1 tablespoon active dry yeast (10g) or 25g fresh yeast
- 2 tablespoons sugar
- 1 level teaspoon fine salt
- 1 capful whisky or arak (optional)
- Neutral oil for frying
Making Moroccan Sfenjs
Dissolve the yeast in 100ml (scant ½ cup) water with 1 tablespoon sugar. Let foam for 10 minutes, then add the flour and remaining sugar. Mix by hand or with a stand mixer using the dough hook on low speed for a few minutes, gradually adding the whisky mixed with the warm water, then the salt. Continue kneading for 5-10 minutes. The dough should be smooth, elastic and slightly sticky. Cover and let rise in a warm place 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 (without deflating it) and make a fairly large hole in the center (so it won’t close up during cooking). Drop into the oil and fry on both sides until golden and crispy.
Place the sfenj on paper towels to remove excess oil. Sprinkle with sugar (you can also drizzle with a little honey) and enjoy with a good mint tea!
For other donut recipes for Hanukkah, discover the sweet potato donuts.
Tips
- For a slow rise, refrigerate the sfenj dough for 3 hours.