SFENJ: MOROCCAN DOUGHNUTS
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 - DEEP FRIED MOROCCAN DOUGHNUTS
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
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.
MOROCCAN "SFENJ" DONUTS - ALTERNATE RECIPE (SFINGE, DOUGHNUTS)
This is an alternate recipe (source: www.geniuskitchen.com) to our family recipe, and very good nonetheless. This recipe uses more flour, less sugar, and less yeast. The result is a thicker dough (still light and airy) with more of a challah interior than a donut. The dough is very easy to shape into the traditional sfenj donut shape and cooks a few minutes faster. The exterior is thinner yet still crispy. The taste isn't as sweet or doughy-scented as our traditional family recipe.
Provided by Kosher Cowboy
Time 2h10m
Number Of Ingredients 7
Steps:
- Make yeast starter by dissolving 2 tbsp. sugar and 1/2 tsp salt in 4 tbsp. warm water in a small bowl. Stir in 1 Tbsp. 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 tbsp. 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 if desired. Great with hot mint tea.
SFENJ AKA MOROCCAN DOUGHNUTS: YOUR NEW FAVE HANUKKAH DESSERT USING JUST 5 INGREDIENTS!
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
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.
More about "moroccan sfenj donuts alternate recipe sfinge doughnuts"
HOW TO MAKE SFINGE | EASY MOROCCAN DOUGHNUTS
Web Nov 28, 2020 Fry the doughnuts In a large pot, heat 4 inches of oil to 350°F. Place a bowl of water next to you on the countertop. Then, dip …
From tasteofhome.com
Estimated Reading Time 4 mins
From tasteofhome.com
Estimated Reading Time 4 mins
SFENJ MOROCCAN DONUTS ARE MADE OF A STICKY …
Web Dec 13, 2019 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 …
From onesarcasticbaker.com
From onesarcasticbaker.com
SFENJ (MOROCCAN DONUTS) - MOMSDISH
Web Jan 4, 2022 Knead the dough until it’s elastic. Cover it with a towel and let it sit for an hour. Divide the Dough Pieces: On a floured surface, stretch the dough into a long log and divide it into 20, golf ball sized pieces. Shape …
From momsdish.com
From momsdish.com
MOROCCAN SFENJ DONUTS RECIPE | THE NOSHER - MY …
Web Dec 24, 2019 Ingredients. 4 cups all-purpose flour (500 g) 2 tsp dried yeast; 1 tsp salt; 1 Tbsp sugar; 2 large egg yolks; 1 1/2 cups lukewarm water (360 ml) vegetable oil
From myjewishlearning.com
From myjewishlearning.com
SFINGE MOROCCAN DONUTS/ BEINGNETES/ CHANNUKA HANUKKAH …
Web Recipe: 4 Cups of all purpose flour 2 1/2 Cups of warm water 1 tsp of salt 2 tsp of sugar 1 packet of yeast or 2 1/2 tsp Other Videos You May Like: Gourmet Channukah Donuts:...
From youtube.com
From youtube.com
SFENJ : MOROCCAN DOUGHNUTS | A FAMILY TRADITION — MIDDLE EASTERN …
Web Dec 5, 2022 DOUGHNUTS 8 cups unbleached all-purpose flour 2 tablespoons yeast 2 teaspoons baking powder 2 teaspoons salt 1 teaspoon sugar 3 to 4 cups water Canola …
From nyshuk.com
From nyshuk.com
SFENJ: MOROCCAN SNACKING DOUGHNUT RECIPE · I AM A FOOD BLOG
Web Apr 15, 2018 Sfenj Moroccan Doughnut Recipe makes 8-10 doughnuts prep time: 20 minutes plus a 4 hour rise active time: 40 minutes total time: 1 hour. Mix the yeast and …
From iamafoodblog.com
From iamafoodblog.com
SFENJ (MOROCCAN DOUGHNUTS) RECIPE | NEW YORK SHUK — MIDDLE …
Web In a deep pan, heat 3 inches high of canola oil. Wet your hands and cut a piece of dough the size of 2 golf balls. With 2 fingers quickly make a hole in the center and stretch it a little …
From nyshuk.com
From nyshuk.com
SFENJ. MOROCCAN DOUGHNUTS RECIPE. - LEVANA COOKS
Web Ingredients. 1 ½ tablespoons dry yeast; 1 ¼ cups warm water; 2 tablespoons sugar; 3 cups flour, all purpose, whole wheat pastry or whole-grain spelt
From levanacooks.com
From levanacooks.com
SFINGE MOROCCAN DONUTS - LA BOîTE
Web La Boite. 724 11th Avenue New York, NY 10019 212.247.4407. Store Hours: Mon - Fri 10am - 4pm
From laboiteny.com
From laboiteny.com
SFINGE RECIPE: DELICIOUS MOROCCAN FLUFFY DONUTS | CAPETOCASA
Web Sep 14, 2022 Serves: 6 Prep Time: 2 Hours Cooking Time: 30 mins Ingredients 400g High-quality baking flour (cake flour) 1 tsp salt 1 tsp sugar 2 tsp activated yeast 1 1/4 c warm …
From capetocasa.com
From capetocasa.com
SFENJ: DEEP FRIED MOROCCAN DONUTS FOR HANUKKAH (BEIGNETS, …
Web Sfenj: Deep fried Moroccan Donuts for Hanukkah (beignets, doughnuts) - YouTube This is an alternate recipe (source: www.geniuskitchen.com) to our family recipe, but very good...
From youtube.com
From youtube.com
SFENJ - MOROCCAN HANUKKAH DONUTS - KOSHER COWBOY - MOROCCO …
Web Dec 7, 2020 INSTRUCTIONSonoff. In a glass, add warm water and dissolve the packet of yeast. Set aside for 5-10 minutes. In mixing bowl, thoroughly combine flour, salt and …
From koshercowboy.com
From koshercowboy.com
SFINJ (MOROCCAN DOUGHNUTS) RECIPE - LEETAL ARAZI - FOOD & WINE
Web Dec 22, 2014 Ingredients Sugar Syrup 1 cup water 1 cup sugar 5 cardamom pods 1 pinch of saffron threads Doughnuts 8 cups unbleached all-purpose flour 2 tablespoons yeast 2 …
From foodandwine.com
From foodandwine.com
MOROCCAN "SFENJ" DONUTS - ALTERNATE RECIPE (SFINGE, DOUGHNUTS)
Web Moroccan "Sfenj" Donuts - Alternate Recipe (Sfinge, Doughnuts) - This is an alternate recipe (source: www.geniuskitchen.com) to our family recipe, and very good …
From pinterest.com
From pinterest.com
MOROCCAN DONUTS SFENJ RECIPE WITH ORANGE ZEST HONEY AND …
Web Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons warm water. Let the yeast starter stand for about 15 minutes until frothy and the yeast starter doubles …
From rachaelrayshow.com
From rachaelrayshow.com
SFINGE - MOROCCAN DONUTS - GALILEE CULINARY INSTITUTE BY JNF
Web Dec 8, 2020 Ingredients 1 kg all-purpose flour 2 Tablespoons dry yeast 2 ½ Tablespoons sugar 1 packet of baking powder (10 g.) ½ teaspoon salt 2-3 cups of lukewarm water …
From galileeculinaryinstitute.com
From galileeculinaryinstitute.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love