Sfenj is a beloved Moroccan fritter-like doughnut made from a sticky, unsweetened leavened dough. Once it rises, the dough is shaped into rings and deep-fried to golden perfection. Crispy on the outside with a fluffy, chewy interior, Sfenj can be enjoyed dusted with sugar or as is. Traditionally, these doughnuts are served with Moroccan mint tea, perfect for breakfast or tea time.

In Morocco, Sfenj is typically made by street vendors who fry them fresh to order, often shaping the dough by hand and frying it to your preferred texture. Some even return the doughnuts to the oil for a second fry to make them extra crispy.

Originally, making Sfenj can take up to 2 to 4 hours for the dough to rise, with two separate rises. With D'BakerAid's precision, the entire proofing process is cut down to just 45 minutes using the White Dough Proofing Program, ensuring your dough doubles or triples in size quickly and consistently.

Ingredients:

• 2 tsp dry yeast (or 12g fresh yeast)
• 1 1/2 cups lukewarm water (360ml)
• 2 tbsp sugar (25g)
• 1/2 tsp salt
• 3 cups all-purpose flour (360g)
• 1-2 tbsp vodka
• Vegetable oil (for frying)
• 1/2 cup sugar or 1/4 cup honey(for topping)


Instructions:

1. Activate the Yeast:

◦ In the D'Yeast 2,5L bowl, mix the lukewarm water, 1 tsp sugar, and yeast. Stir gently and cover with the lid.

◦ Select the yeast activation program that corresponds to the type of yeast you’re using, and allow the yeast to activate fully until the program is done.


2. Prepare the Dough:

◦ In the D'Dough 4,5L bowl, combine the flour, remaining sugar and salt.

◦ Gradually add the activated yeast mixture to the flour, mixing with danish dough whisk until sticky dough forms. Add vodka, mix well again.

◦ Cover with the lid and select the White Dough proofing program on D'BakerAid's Smart Hub. Let the dough rise until the program is complete and the dough doubled-tripled in size (45 minutes with D’BakerAid).


3. Shape the Doughnuts:

◦ In a deep pot, heat 2-3 inches of oil over medium heat until hot.

◦ Set out a bowl of water to dip your hands into (to prevent the dough from sticking).

◦ Pinch off pieces of dough about the size of a small plum, wet your hands, and form each piece into a ring by stretching it out with your fingers.


4. Fry the Sfenj:

◦ Carefully place the dough rings into the hot oil, frying in batches without overcrowding the pot.

◦ Fry until golden brown, turning once or twice to ensure even cooking (about 2-3 minutes per side).

◦ Use a slotted spoon to transfer the cooked doughnuts to a plate lined with paper towels.


5. Finish and Serve:

◦ While still warm, dust or dip the sfenj with sugar or dip them in a honey syrup.

◦ Serve hot or warm for the best texture and flavor.


*Tips

• The key to crispy and light doughnuts is making sure you are frying at the right temperature, which is 365 F. It is best to use a deep-fry or candy thermometer to help maintain the temperature and know if you need to raise or lower the heat. It is natural for the oil to drop in temperature right after you add the doughnuts, and for the oil temp to rise over the course of a few batches, so keep your eye on the thermometer.

• Sfenj is best-enjoyed piping hot or warm, so if they've cooled before serving time, do reheat them briefly in the oven.

• Although other types of doughnut dough can be left overnight in the refrigerator, sfenj dough will become hard and difficult to work with and may turn sour if chilled.

*How to Store

Sfenj will not stay fresh very long at room temperature; it's best to freeze leftover sfenj and then reheat in the oven when needed.

Enjoy your homemade Moroccan Sfenj, effortlessly prepared with the help of D'BakerAid. These crisp and fluffy doughnuts are a perfect treat to enjoy with Moroccan mint tea.

Happy baking! (:

Watch full video recipe here