Sfenj are the donuts of the Maghreb: rings of yeast dough fried in oil until fluffy and golden, dipped in orange blossom honey. They are the most popular street breakfast in Morocco, especially in the souks of Marrakech and Fez, where vendors fry them directly and serve them skewered on a reed.
Moroccan
Sfenj: fluffy donuts with orange blossom honey
Moroccan sfenj: fluffy yeast donuts fried with orange blossom honey. The most popular street breakfast in Morocco.
- Morocco
- Dessert
- Light
- Low fat
- medium
20 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 160 kcal
- Protein 3 g
- Fiber 0.8 g
- Carbohydrates 24 g
- Fat 6 g
- Sodium 140 mg
Story behind the dish
Preparation
Sfenj: fluffy donuts with orange blossom honey is a Moroccan preparation with medium difficulty. Reserve about 40 minutes in total (20 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of flour.
- Have ready: 150 ml of warm water.
- Have ready: 7 g of dry yeast.
- Have ready: 1 teaspoon of salt.
- Have ready: 1 teaspoon of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve the yeast and sugar in the warm water; let it foam for 5 min
Dissolve the yeast and sugar in the warm water; let foam 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix flour with salt; add the water with yeast
Mix flour with salt; Add the water with yeast. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Knead for 8-10 minutes until the dough is soft and elastic (somewhat sticky).
Knead for 8-10 minutes until the dough is soft and elastic (somewhat sticky, it's normal). The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Cover and let rise for 1 hour in a warm place.
Cover and let rise for 1 hour in a warm place. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat oil in a deep frying pan to 175°C.
Heat oil in a deep frying pan to 175°C. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Moisten your hands; Form rings of dough and fry 3 minutes per side.
Moisten your hands; Form dough rings and fry 3 minutes per side. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Drain and bathe in hot orange blossom honey
Drain and bathe in hot orange blossom honey. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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