Sfenj Aka Moroccan Doughnuts Your New Fave Hanukkah Dessert Using Just 5 Ingredients Recipes

SFENJ

Steps:

• Dissolve the yeast and sugar in ½ cup (120ml) of water.
• In the bowl of the stand mixer, combine all the ingredients except salt.
• At low speed, gradually add water until reaching the consistency of a sticky dough.
• Stir in salt and mix at higher speed.
• Knead for 10 minutes. The dough should be very sticky.
• Let the dough rest, covered and at room temperature for at least 3 hours.
• Have a large bowl of cold water handy to shape donuts. The hands should be wet to form each donut.
• Take balls of dough the size of an egg.
• Make a hole in the center and deep fry in hot oil.
• Turn over so that both sides are golden, about 2 to 3 minutes per side.
• Serve with sugar or hot honey.

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.

SFINJ -- MOROCCAN DOUGHNUTS

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.

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
• Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
• On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
• In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
• Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

HANUKKAH DOUGHNUTS (SOOFGANIYOT)

Steps:

• In a heavy pot, heat oil to 350 to 375 degrees.
• Combine sugar with water and add yeast. To proof yeast, put in a warm, moist place or put a pot of boiling water in an enclosed space such as the oven or clean, empty dishwasher. This provides a draftfree warm, moist place for the yeast to prove itself active.
• While yeast proofs, heat orange juice, margarine, sugar and salt in a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed yeast. Stir to mix.
• Add flour and make into a pliable dough. Knead on floured board or in bowl.
• Grease bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down.
• Cut dough in strips or cut into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. (By now you should reboil water in enclosed space to provide warmth and moisture.)
• Allow to rise for 20 minutes or longer if time allows.
• Fry in preheated deep fat until nicely browned on both sides.
• Drain on paper towels. Sprinkle with confectioners' sugar or cinnamon and sugar mixture. These may also be served with honey or jam or both, and may be reheated to restore freshness.