MOROCCAN DONUTS

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INGREDIENTS Makes 14 units


  • 1 tablespoon dry active yeast
  • ¼ teaspoon caster sugar to activate the yeast
  • 500 gr plain flour
  • 1 teaspoon salt
  • 240ml lukewarm water
  • vegetable oil, for frying
  • 250 gr icing sugar sifted for the glaze (glaze is optional)
  • 2 tablespoon milk for the glaze (glaze is optional)

METHOD

• Activate the dry yeast by adding ¼ teaspoon of sugar and a tablespoon of lukewarm water in a small bowl. Stir with a fork and leave for 5 to 10 minutes until foamy.

• In a large bowl, transfer the flour, the salt and the water and combine all the ingredients. You should obtain a very sticky dough. If the dough is not sticky (almost like a batter consistency but thicker), add a few tablespoons of water until you obtain the right consistency.

 • Flour a worktop and knead the dough for 10 minutes until very elastic. It will be a bit challenging in the beginning as the dough is very sticky but it will get easier after a couple of minutes.

• Transfer the dough back in the bowl and cover with cling film and let the dough rest for 4 hours in a warm place, until the dough triples in size.

• When ready to deep fry the donuts, heat up 6 cm (2.5 inches) of frying oil in a deep pan over medium high-heat until it reaches 180 C (350 F). 

• Dip your hands in water (to help handling the dough) and pull off a piece of dough the size of a plum. Make a hole in the centre of the dough and stretch it to make a wide ring. Quickly and carefully transfer the ring of dough into the warm frying oil.

• Fry on both sides turning occasionally, until crisp and golden. 

• Once ready, use a slotted spoon to transfer the donut to a wire rack lined with paper towels.

• Continue frying the donuts until you've used all the dough. Enjoy very warm with anything yummy such as sugar, honey, or icing sugar glaze.

• To make the icing sugar glaze, transfer the sifted icing sugar and milk into a medium sized bowl and slowly stir until smooth. 

Notes

• Sfenj are typically enjoyed warm, don't hesitate to reheat them if they've cooled before you serve them. 

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