Moroccan Sfenj

Name: Moroccan Sfenj
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 0.7 oz fresh yeast (about 20 grams); 3/4 cup water (about 200 ml); 1 large pinch salt; 2 tablespoons sugar; Oil for frying

Aurélie_wh @orel_hw

Yvelines

These donuts are very popular in Morocco for a snack or breakfast. If you're counting calories, you might want to skip this one—it's quite rich and fried.

Aurélie_wh @orel_hw

Yvelines

These donuts are very popular in Morocco for a snack or breakfast. If you're counting calories, you might want to skip this one—it's quite rich and fried.

Saved

Ingredients

2 1/2 cupsall-purpose flour (about 300 grams)
0.7 ozfresh yeast (about 20 grams)
3/4 cupwater (about 200 ml)
1large pinch salt
2 tablespoonssugar
Oil for frying

Saved

Steps

1

Dissolve the yeast in a little warm water.
2

In a stand mixer bowl, combine the flour, salt, and sugar. Add the yeast, then the remaining water.
3

Knead for 20 minutes, then cover and let rise for 3 hours.
4

Once the dough is ready, oil your hands. Take a small piece of dough, form it into a ball, flatten it, and make a hole in the center to shape the donut. Fry immediately in hot oil, turning regularly. Place on paper towels to drain excess oil. Serve plain or sprinkle with sugar.