Moroccan Doughnuts Sfenj Recipes

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SFENJ MOROCCAN DONUTS



Sfenj Moroccan Donuts image

Provided by Dikla

Categories     Dessert

Number Of Ingredients 6

4 Cups AP Flour ((500 g / 18 oz))
2 tsp Dried yeast
1 tsp salt
1 TBS Sugar
2 Large Egg yolks
1 1/2 Cups Lukewarm water ((360 ml / 12 oz))

Steps:

  • In a large bowl mix flour, yeast, salt, and sugar.
  • Add egg yolks and slowly drizzle in the water while mixing by hand.
  • Keep kneading the dough until a sticky, smooth and soft dough has formed.
  • Spray the dough with some oil spray and cover the bowl with a plastic wrap or a plastic bag.
  • Let the dough rise for about 1-2 hours.
  • Grease a large cookie sheet with some vegetable oil set aside.
  • Divide the dough into 15 parts, roll each piece into a ball and place it on the greased cookie sheet.
  • Cover the dough balls with a lightly damp kitchen towel for a second rise, about 30-60 minutes.
  • Pour the vegetable oil into a wide and deep pan, about 1/3-1/2 way up. Heat it to 340F-400F.
  • Using your finger and thumb create a hole in the center of each dough ball and place it into the hot oil.
  • Fry for about 3 minutes on each size.
  • The donuts are ready when lightly golden.
  • Sprinkle the donuts with some sugar or honey and serve immediately.

SFENJ: MOROCCAN DOUGHNUTS



Sfenj: Moroccan Doughnuts image

Sfenj is a Moroccan doughnut or fritter made by frying plain, unsweetened yeast dough. Eat them with or without dusting sugar.

Provided by Christine Benlafquih

Categories     Breakfast     Snack     Bread

Time 3h25m

Number Of Ingredients 6

2 teaspoons yeast
1 1/4 cups warm water (divided)
3 cups all-purpose flour
1 teaspoon salt
Vegetable oil for frying
Optional: granulated sugar or powdered sugar

Steps:

  • In a small bowl, dissolve the yeast in 1/4 cup of the warm water and set aside to proof for 10 or 15 minutes.
  • In a large bowl, combine the flour with the salt and the remaining 1 cup warm water. Add the yeast mixture and stir vigorously with your hand or a heavy wooden spoon until smooth. The dough should be too sticky to knead or shape, almost like a thick batter.
  • Cover the bowl with a towel and leave the dough to rise for 3 to 4 hours, until double or triple in bulk.
  • In a wide, deep pot, heat 2 to 3 inches of vegetable oil over medium heat until hot.
  • Set out a bowl of water. Dip your hands in the water, then pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
  • Repeat with additional portions of dough until you've added as many sfenj as will fit comfortably in your pot; do not overcrowd. Wet your hands as necessary to keep the dough from sticking as you work with it.
  • Fry the sfenj until golden brown, turning once or twice. Remove the cooked sfenj to a plate lined with paper towels to drain.
  • Repeat shaping and frying until you've used up all the dough.
  • If desired, finish the hot sfenj by dipping in granulated sugar or by dusting with powdered sugar.
  • Serve the sfenj hot or warm; they lose their texture and appeal when cold.
  • Enjoy.

Nutrition Facts : Calories 536 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 428 mg, Sugar 0 g, Fat 30 g, ServingSize 8 to 10 sfenj (serves 4 to 5), UnsaturatedFat 0 g

SFENJ AKA MOROCCAN DOUGHNUTS: YOUR NEW FAVE HANUKKAH DESSERT USING JUST 5 INGREDIENTS!



Sfenj AKA Moroccan Doughnuts: Your New Fave Hanukkah Dessert Using Just 5 Ingredients! image

Sfenj, derived from the Arabic word for "sponge," are crispy and chewy doughnuts made with unsweetened, sticky yeast dough that is risen until light and fluffy, pulled into rings and fried until golden. They're a breakfast staple in Morocco and other Maghrebi countries and often eaten by Sephardic Jews during Hanukkah, symbolizing the oil that fuelled the holiday miracle. Sfenj should be served piping hot and can be enjoyed plain, drizzled with honey or dusted with sugar. They're simple to make at home, only require the most basic ingredients and don't contain any eggs or milk - so you can add them to your list of best vegan recipes too.

Provided by Claire Sibonney

Categories     dessert,eggs,hanukkah,holidays,pastry

Time 50m

Yield 12-15 doughnuts

Number Of Ingredients 9

3 tsp dry active yeast
1 Tbsp sugar
1 ¾ cups lukewarm water, divided
4 cups all-purpose flour
1 ½ tsp sea salt
Vegetable oil for frying
Honey (optional)
Ground cinnamon (optional)
Granulated or icing sugar (optional)

Steps:

  • Dissolve the yeast and sugar in ½ cup of lukewarm water and set aside to bloom for 10 minutes.
  • In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture with flour and gradually add 1 ¼ cups of lukewarm water until it forms a sticky dough. Then add the salt and continue to knead for about 10 minutes, which will make the dough springy and elastic. A stand mixer with a hook attachment is ideal for this, but you can also mix by hand, working the dough vigorously. The dough should still end up very sticky and loose.
  • Cover the bowl with a tea towel and let the dough rise for 2 to 3 hours, until light, airy - and they double or triple in size. (To speed up the rising time, put dough in the oven with the light turned on).
  • In a high-sided pan or pot, heat 1 to 2 inches of vegetable oil on medium heat until hot, measured on a candy or deep-fry thermometer between 360°F to 370°F. (A Dutch oven works great for this because it maintains a consistent temperature and its heavy weight anchors it to the burner, reducing the risk of accidents when deep frying). If you don't have a thermometer, you can test the temperature of the oil with the handle end of a wooden spoon. If you see lots of little bubbles form around the wood, your oil is ready to fry in.
  • Keep a small bowl of cold water handy for wetting your hands before you shape each doughnut. Lightly punch down the dough to deflate it. Pull off a piece of batter about the size of an egg. Use your thumb to make a hole in the centre of the dough and then pull gently to form a doughnut shape. (Don't worry about getting them perfect, they will puff up nicely in the oil).
  • Carefully put the doughnuts one at a time into the pot of hot oil and don't overcrowd them. (A good rule of thumb is 3 to 4 doughnuts at a time). Fry the doughnuts for 1 to 2 minutes until golden brown on the bottom and puffed on top. Then flip carefully with a slotted spoon or metal tongs and cook on the other side for another 1 to 2 minutes, until even in colour and golden brown all over.
  • Remove the finished doughnuts onto a cooling rack lined with paper towels to drain the excess oil. Serve piping hot or warm, either plain, drizzled with hot honey or dusted with cinnamon or sugar - and preferably accompanied by a glass of Moroccan mint tea.

SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS



Sfenj - Deep Fried Moroccan Doughnuts image

My husband, who spent the first 25 years of his life in Casablanca, claims these tasted authentic. These doughnuts are less sweet than sufganyot or beignets - more like fried bread. But it tastes like home to him!

Provided by baezus

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

4 tablespoons warm water
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon dry active yeast
3 cups flour
2 tablespoons flour
1 cup warm water
oil (for frying)
coarse sugar (optional)
powdered sugar (optional)
honey (optional)

Steps:

  • Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
  • Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
  • Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
  • Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
  • When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
  • When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
  • Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
  • Serve hot. May dip in sugar or honey or jam if desired.

SFINJ -- MOROCCAN DOUGHNUTS



Sfinj -- Moroccan Doughnuts image

My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise.

Provided by Mirj2338

Categories     Breads

Time 4h20m

Yield 30 doughnuts

Number Of Ingredients 3

1 kg sieved flour
1 teaspoon salt
30 g baker's yeast

Steps:

  • Dissolve yeast in a glass of lukewarm water.
  • Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough.
  • Add a little more water if necessary.
  • Cover with a clean cloth and leave to rise for 3 or 4 hours.
  • Take a little ball of dough in oiled hands.
  • Make a hole in the center and pull it out to form a little crown.
  • Drop the rings one by one into hot oil.
  • Serve these fritters hot and well risen, dusted with sugar or honey.
  • They are best when eaten immediately.

MOROCCAN DOUGHNUTS - SFENJ RECIPE



Moroccan Doughnuts - Sfenj Recipe image

Provided by á-25649

Number Of Ingredients 11

At the request of some here is a recipe for sfenj
Delicious doughnuts moroccans
Traditional Moroccan cuisine
Ingredients
300 g of flour (I use the flour to bread which is high in gluten)
1 ,5 c-a-C of active dry yeast (Active Dry Yeast)
A glass of warm water
1 C-a-C of salt
1/2 c-a-c sugar
Oil for frying
Sugar or honey

Steps:

  • Instructions Put flour in a bowl and add the salt, mix well. Dilute the yeast and sugar in a bit of warm water and let stand 5 minutes, pour over the flour, add warm water and mix well, add in need of water in order to obtain a paste semi-Liquid and viscous. Cover and let rest for at least 3 hours. Heat Oil until it is steaming. Getting wet your hands with warm water and take a piece of dough in the size of an egg, that we take with the fingers of both hands and we stretch gradually to form a ring that we drop in the oil. Again the same operation by wetting hands in order to facilitate the processing of doughnuts. Deep-fry the doughnuts on both sides. When the doughnuts are well golden withdraw them and drain them. Serve the doughnuts in the dusting of sugar or by spraying of honey.

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