Sfenj (Moroccan Ring Doughnuts)
Local name: سفنج
In short: Airy, golden Moroccan doughnuts with a hole in the middle: a wet yeast dough fried until crisp outside and light inside, then dusted with sugar. It takes about 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 30 min
- Resting
- 1 h 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 400 kcal
Sfenj is Morocco's morning doughnut, fried to order at street-corner stalls and strung on a palm stem or a stick to carry home. The dough is wet and sticky, with no eggs or milk, and it puffs in hot oil into a golden ring with a crisp shell and an airy, chewy middle. Eat them warm, dusted with sugar or dipped in honey, alongside mint tea or coffee.
Instructions
- Whisk the flour, yeast, sugar and salt in a large bowl. Add the water and beat by hand for 5 to 8 minutes, until the dough is very soft, sticky and stretchy. It should be wetter than bread dough.
- Cover the bowl and let the dough rise in a warm place for 1 hour 30 minutes, until doubled and full of bubbles.
- Heat 5 cm (2 in) of oil in a deep, wide pot to 180°C (350°F). Set a bowl of water next to you for wetting your hands.
- With wet fingers, scoop up a golf-ball-size piece of dough and shape it into a rough ball. Poke a hole in the center with your thumb and stretch it into a ring about 8 cm (3 in) wide.
- Slide the ring into the hot oil. Fry for 2 to 3 minutes per side, turning once, until deep golden and puffed. Fry 3 or 4 at a time.
- Drain on a rack or paper towels. Toss in sugar while still warm and serve right away.
Tips
- Wet hands keep this sticky dough from clinging and tearing, so keep a bowl of water close and re-wet your hands often.
- If the sfenj brown too fast but stay raw inside, the oil is too hot. Adjust the heat to hold it steady at about 180°C (350°F).
Questions and answers
Why is sfenj dough so sticky?
A high water level is what makes sfenj airy and light. Use wet hands rather than adding flour, which would make the doughnuts dense.
Can I make sfenj dough ahead of time?
Yes. After mixing, cover and refrigerate the dough overnight for a slower rise. Bring it to room temperature for 30 minutes before frying.
How is sfenj different from Western doughnuts?
Sfenj dough has no eggs, butter or milk and is much wetter. The result is lighter and chewier, with a plain, yeasty flavor that suits sugar or honey.
How long does it take to make Sfenj (Moroccan Ring Doughnuts)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Sfenj (Moroccan Ring Doughnuts)?
About 400 kcal per serving, with 8 g of protein, 68 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 68 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 575 mg |
Estimated values, calculated from the ingredients.
