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Easy & Delicious Moroccan Sfenj Recipe: Homemade Doughnuts

165m

Easy & Delicious Moroccan Sfenj Recipe: Homemade Doughnuts

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ahuva_alperon

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Easy & Delicious Moroccan Sfenj Recipe: Homemade Doughnuts

Name: Easy & Delicious Moroccan Sfenj Recipe: Homemade Doughnuts
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Yield: 12
Cuisine: Moroccan
Ingredients: 500 grams All-purpose flour (Sifted for best results); 300 ml Warm water (Lukewarm, about 40-45°C (105-115°F), essential for activating yeast); 7 grams Dry yeast (Active dry yeast); 1 teaspoon Sugar (Optional, helps activate yeast); 1 teaspoon Salt (Fine sea salt); Enough for deep frying Vegetable oil (Use a neutral oil with a high smoke point)

Learn how to make traditional Moroccan Sfenj, light and fluffy doughnuts, perfect for any happy occasion. This quick and easy recipe guides you through preparing these delightful golden treats from scratch, ideal for breakfast, dessert, or a snack.

#Doughnuts

#Sfenj

#Moroccan

#Fried

#Dessert

#Breakfast

#Snack

#Easy

Golden Sfenj Frying

Recipe Information

30m

Prep Time

15m

Cook Time

2h 45m

Total Time

Servings

Medium

Moroccan

Hebrew

Nutrition (per serving)

300

Calories

Protein

42g

Carbs

15g

Fat

Freshly Fried Sfenj

Ingredients

All-purpose flour
(Sifted for best results)
500 grams
Warm water
(Lukewarm, about 40-45°C (105-115°F), essential for activating yeast)
300 ml

Dry yeast
(Active dry yeast)
7 grams
Sugar
(Optional, helps activate yeast)
1 teaspoon
Salt
(Fine sea salt)
1 teaspoon
Vegetable oil
(Use a neutral oil with a high smoke point)
Enough for deep frying

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stack of Puffy Sfenj

Instructions

0/6 completed

1
In a small bowl, combine warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until foamy.
Preview
10m
Preview
In a small bowl, combine warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until foamy.
10m
Ensure water is warm, not hot, to avoid killing the yeast.
2
In a large bowl, combine sifted flour and salt. Add the yeast mixture and mix thoroughly until a very sticky, wet dough forms. Do not overmix.
Preview
5m
Preview
In a large bowl, combine sifted flour and salt. Add the yeast mixture and mix thoroughly until a very sticky, wet dough forms. Do not overmix.
5m
The dough will be very sticky; resist adding too much extra flour. This stickiness is key for the Sfenj's texture.

3
Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size and bubbly.
Preview
2h
Preview
Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size and bubbly.
2h
A warm, draft-free place (like an oven with just the light on) is ideal for rising.
4
Lightly oil your hands. Gently deflate the risen dough and divide it into small, uniform balls. Carefully stretch each ball from the center to create a ring shape, taking care not to tear the dough.
Preview
15m
Preview
Lightly oil your hands. Gently deflate the risen dough and divide it into small, uniform balls. Carefully stretch each ball from the center to create a ring shape, taking care not to tear the dough.
15m
Lightly oiling your hands will prevent the sticky dough from clinging and make shaping easier.
5
Heat vegetable oil in a deep pot or frying pan to 170-180°C (340-350°F). Carefully place the Sfenj rings into the hot oil. Fry, turning once, until they are golden brown and puffed up on both sides. Drain on paper towels.
Preview
10m
Preview
Heat vegetable oil in a deep pot or frying pan to 170-180°C (340-350°F). Carefully place the Sfenj rings into the hot oil. Fry, turning once, until they are golden brown and puffed up on both sides. Drain on paper towels.
10m
Maintain a consistent oil temperature for even cooking and golden, crispy Sfenj. Do not overcrowd the pan.

6
Serve the Sfenj warm, plain, or dusted with powdered sugar, or drizzled with honey, jam, or chocolate sauce.
Preview
5m
Preview
Serve the Sfenj warm, plain, or dusted with powdered sugar, or drizzled with honey, jam, or chocolate sauce.
5m
Sfenj are best served immediately when warm and fresh to enjoy their light and airy texture.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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Easy & Delicious Moroccan Sfenj Recipe: Homemade Doughnuts

Recipe Information

Ingredients

All-purpose flour(Sifted for best results)

Warm water(Lukewarm, about 40-45°C (105-115°F), essential for activating yeast)

Dry yeast(Active dry yeast)

Sugar(Optional, helps activate yeast)

Salt(Fine sea salt)

Vegetable oil(Use a neutral oil with a high smoke point)

Servings: 12

Instructions

In a small bowl, combine warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until foamy.Preview10mPreviewIn a small bowl, combine warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until foamy.10m

Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size and bubbly.Preview2hPreviewCover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size and bubbly.2h

Serve the Sfenj warm, plain, or dusted with powdered sugar, or drizzled with honey, jam, or chocolate sauce.Preview5mPreviewServe the Sfenj warm, plain, or dusted with powdered sugar, or drizzled with honey, jam, or chocolate sauce.5m

🍽️More Recipes

All-purpose flour
(Sifted for best results)

Warm water
(Lukewarm, about 40-45°C (105-115°F), essential for activating yeast)

Dry yeast
(Active dry yeast)

Sugar
(Optional, helps activate yeast)

Salt
(Fine sea salt)

Vegetable oil
(Use a neutral oil with a high smoke point)

In a small bowl, combine warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until foamy.
Preview
10m
Preview
In a small bowl, combine warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until foamy.
10m

Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size and bubbly.
Preview
2h
Preview
Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size and bubbly.
2h

Serve the Sfenj warm, plain, or dusted with powdered sugar, or drizzled with honey, jam, or chocolate sauce.
Preview
5m
Preview
Serve the Sfenj warm, plain, or dusted with powdered sugar, or drizzled with honey, jam, or chocolate sauce.
5m