Sfenj
Puffy fried Moroccan donuts with a crispy exterior and light, airy interior. These street-food favorites are best served warm with honey for dunking.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- ½ teaspoon instant yeast
- ½ teaspoon fine sea salt
- 1 tablespoon vegetable oil for the dough
- 3 cups vegetable oil for frying
- ½ cup raw honey for serving
Instructions
- 1
Pour 1 cup of warm water (around 110°F) into a large mixing bowl. Sprinkle 0.5 teaspoon of instant yeast over the water and let it sit for 1 minute until foamy — this means your yeast is alive and active.
- 2
Add 2 cups of all-purpose flour, 0.5 teaspoon of fine sea salt, and 1 tablespoon of vegetable oil to the yeast mixture. Mix with your hands or a wooden spoon until a sticky, shaggy dough comes together — don't worry if it looks wet and unruly.
- 3
Knead the dough in the bowl for 8-10 minutes by folding it over itself repeatedly, incorporating air and developing gluten. The dough should become smooth, elastic, and slightly sticky to the touch but should pull away cleanly from the sides of the bowl.
- 4
Cover the bowl loosely with a damp kitchen towel and let the dough rise at room temperature for 30-40 minutes until it doubles in volume and the surface is dotted with small bubbles — this is your signal the yeast is working.
- 5
While the dough rises, pour 3 cups of vegetable oil into a 4-quart heavy-bottomed pot. Insert an instant-read thermometer into the oil and heat over medium-high heat until the temperature reaches 350°F — this takes about 8-10 minutes. The oil should shimmer and move freely but not smoke.
- 6
Once the dough has risen, have a shallow dish filled with water nearby. Wet your hands thoroughly with water — this prevents sticking and creates the characteristic holes in sfenj. Gently grab a portion of dough about the size of a golf ball and hold it over the pot.
- 7
Using your thumb, poke a hole through the center of the dough ball, then gently stretch it into a donut shape about 3-4 inches in diameter — the hole should be at least 1 inch wide so it fries evenly. Carefully slide the donut into the hot oil.
- 8
Fry 2-3 sfenj at a time (don't crowd the pot) for 60-90 seconds on the first side until deep golden brown and puffy. You'll hear a gentle, steady sizzle and see bubbles forming around the edges — this is the moisture escaping and creating the airy interior.
- 9
Using a slotted spoon or spider strainer, carefully flip each sfenj and fry the second side for another 60-90 seconds until equally golden and crispy. The donut should float freely and sound hollow when tapped with the spoon.
- 10
Transfer the finished sfenj to a paper towel-lined plate to drain excess oil. Repeat steps 6-9 with the remaining dough, re-wetting your hands and maintaining the oil temperature at 350°F between batches.
- 11
Serve the sfenj warm — they're best eaten within 15 minutes of frying while the exterior is still crispy and the interior remains light and tender. Drizzle or dip each donut into 0.5 cup of warm raw honey and enjoy immediately with strong mint tea or coffee.
Tools you’ll need
- large mixing bowl
- wooden spoon or hands for mixing
- damp kitchen towel
- 4-quart heavy-bottomed pot
- instant-read thermometer
- shallow dish for water
- slotted spoon or spider strainer
- paper towels
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