About This Dish
Morocco's beloved street doughnuts — golden, airy rings of yeasted dough deep-fried to crispy-outside, pillowy-inside perfection. Sfenj vendors are found on virtually every street corner in Morocco, especially in the morning when the scent of frying dough draws crowds. The dough is remarkably simple — just flour, water, yeast, and salt — but the technique of shaping and frying requires practice. Sfenj are sold hot, either plain, dusted with sugar, or drizzled with honey. They are the quintessential Moroccan breakfast, paired with mint tea for a perfect start to the day.
Ingredients
- 500 g All-purpose flour
- 350 ml Warm water
- 7 g Active dry yeast
- 1 tsp Salt
- 1 tsp Sugar
- for deep frying Vegetable oil for frying
- to taste Sugar or honey for serving
Instructions
- 1
Dissolve yeast and sugar in warm water. Rest 10 minutes.
- 2
Add flour and salt. Mix into a very sticky, wet dough. Do NOT add more flour.
- 3
Knead by slapping the dough against the bowl for 10 minutes until elastic.
- 4
Cover and let rise for 1 hour until doubled.
- 5
Oil your hands generously. Pull off a golf-ball-sized piece of dough.
- 6
Stretch and shape into a ring by poking a hole in the center.
- 7
Fry in oil at 180C (360F) for 2-3 minutes per side until deep golden.
- 8
Drain and serve immediately, dusted with sugar or drizzled with honey.
Tips & Tricks
- The dough is supposed to be very sticky — do not add extra flour.
- Oil your hands heavily when shaping to handle the sticky dough.
- Fry in small batches so the oil temperature stays consistent.
- Eat immediately — sfenj are best within minutes of frying.