Looking for a delicious new donut recipe to try? Why not give Sfinge a go?
Sfinge (or Sfenj) is the Moroccan version of donuts. It’s a popular street food made by and sold by street vendors. For some reason, Sfinge is a men’s specialty in Morocco. Women don’t usually deal with the Sfinge-making business.
When you go shopping for these delicious crispy donuts, the vendor will usually pack them using a palm tree string
They are light, fluffy, and unlike the classic donuts we know, Sfinge is very oily. Sfinge is generally served plain with a cup of Moroccan mint tea for breakfast or as an evening snack.
The traditional Moroccan Sfinge is rarely dusted with powdered sugar or cinnamon, like many recipes, but you can definitely do so if you want to.
If you’re feeling adventurous and would like to try making Sfinge at home, check out the recipe below.
Sfinge can be perfect for a weekend baking project!
- 400g High-quality baking flour (cake flour)
- 1 tsp salt
- 1 tsp sugar
- 2 tsp activated yeast
- 1 1/4 c warm water
- vegetable oil for frying
- sugar for dusting (optional)
- Dissolve the yeast and sugar in the warm water and let it stand for about 15 minutes until the mixture is foamy.
- In a large bowl, mix together the flour, and salt. Add the warm water and stir until the dough comes together.
- Work the dough for a few minutes to form a sticky mixture (it should be very sticky). Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about an hour or two until it doubles in size and you start seeing air bubbles on the dough.
- When the dough is rested and the bubbles are out, in a deep pan, pre-heat vegetable oil for frying. The oil should be enough for the Sfenge buns to float.
- To test if the oil is hot enough, place a small piece of dough in the oil. The oil is ready if the dough comes up immediately and starts frying.
- To begin, dip your hands in water to prevent the dough from sticking to your fingers. Break off a small piece of the dough, and with your wet hands, shape a hole into the middle of the ball to form a doughnut-shaped Sfinge.
- Carefully drop the Sfenge doughnut into the hot oil and fry for about two minutes on each side or until golden brown.
- Remove from the oil and let it drain on a paper towel or a cooling rack.
- Repeat the process with the remaining dough.
- Sfinge is best enjoyed warm, dusted with sugar (optional).
Do you like our Sfinge (Sfenj) donut recipe? Let us know in the comments below!
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