Sfinjmoroccandoughnuts Recipes

MOROCCAN DOUGHNUTS (SFENJ)

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 sit and get bubbly for about 15 minutes.
• Pour the flour into a mixing bowl. Make a well in the middle. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as you mix, until it is the consistency of a stiff dough.
• Continue Kneading dough for 10-15 minutes 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, and very sticky.
• Oil a separate mixing bowl lightly.
• Put the dough into the oiled bowl and turn it over so it is covered with a light coating of oil.
• 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.
• Heat frying oil in a pan or deep fryer. (A wok works well for this as well)
• When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small ball and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a ping pong 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 honey or jam if desired or dunk in your coffee or tea.

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.

SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS

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.

SWEDISH DOUGHNUTS

Steps:

• In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours. , Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired.

SPUDNUTS

Steps:

• In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
• In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
• Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
• In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.

SFENJ MOROCCAN DONUTS

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.

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.

SUNNY MORNING DOUGHNUTS

Steps:

• In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt. , Combine the eggs, milk, oil, orange juice and zest; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour., Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust warm doughnuts with confectioners' sugar., To freeze, wrap doughnuts in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. , To use frozen doughnuts, remove foil. Thaw at room temperature. Warm if desired. Dust warm doughnuts with confectioners' sugar.

HOMEMADE SPUDNUTS AND GLAZE RECIPE

Steps:

• In a large bowl, mix the sugar, shortening, baking soda, baking powder, vanilla, warm potato water (water that potatoes have been boiled in), and mashed potatoes.In a smaller separate bowl, combine the yeast with hot milk (I microwaved mine for about 2 minutes), then stir in the yeast. Stir until foamy.Let it sit for about 10 minutes. Add it to the larger bowl, that has been mixed and well combined.
• Mix until well combined. I used a wooden spoon to mix it all together.
• Let the dough set for about 30 minutes or until it's a little foamy with bubbles all around the edges.
• Once foamy, add the beaten eggs, salt, and flour.
• Knead with your hands until well combined.
• Once kneaded, let rise until double in size (about an hour).
• Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters).
• Let rise until double in size.
• Cook in hot vegetable oil, flipping when one side is golden.
• While still hot dip in glaze.
• How to make the glaze: In a medium bowl, whisk together powdered sugar and cocoa powder.
• Slowly stir in milk and vanilla extract.
• Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
• Dip doughnuts in chocolate glaze and let rest to harden slightly.

MOROCCAN DOUGHNUTS - SFENJ RECIPE

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.