Best Sfinj Moroccan Doughnuts Recipes
SFINJ -- MOROCCAN DOUGHNUTS
My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise.
Provided by Mirj2338
Categories Breads
Time 4h20m
Yield 30 doughnuts
Number Of Ingredients 3
Steps:
- Dissolve yeast in a glass of lukewarm water.
- Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough.
- Add a little more water if necessary.
- Cover with a clean cloth and leave to rise for 3 or 4 hours.
- Take a little ball of dough in oiled hands.
- Make a hole in the center and pull it out to form a little crown.
- Drop the rings one by one into hot oil.
- Serve these fritters hot and well risen, dusted with sugar or honey.
- They are best when eaten immediately.
SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS
My husband, who spent the first 25 years of his life in Casablanca, claims these tasted authentic. These doughnuts are less sweet than sufganyot or beignets - more like fried bread. But it tastes like home to him!
Provided by baezus
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
- Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
- Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
- Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
- When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
- When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
- Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
- Serve hot. May dip in sugar or honey or jam if desired.
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