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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