Sfenj

سفنج

“Ring doughnuts at dawn — crisp, airy, sold on a stick.”

Prep 15 min + 1h rise · Cook 20 min · Serves 15 pieces · Difficulty Easy · Origin: Throughout Morocco (Jewish and Muslim tradition)

Sfenj are Morocco's doughnuts — yeast-leavened rings of dough fried in oil until golden, airy inside, and crisp outside. Unlike sweet Western doughnuts, sfenj are traditionally unsweetened (though eaten with honey). In every Moroccan city, sfenj vendors set up at dawn with large vats of oil and thread freshly fried rings onto reeds or string, selling them hot to early risers heading to work or the mosque. The smell of frying sfenj in the morning is one of Morocco's most characteristic aromas.

Ingredients · Serves 15 pieces

• plain flour400 g
• instant yeast7 g
• salt1 tsp
• sugar1 tsp
• warm water280 ml
• for deep fryingoil
• honey or sugar (optional)to serve

The Recipe

1. 1.Mix flour, yeast, salt and sugar. Add warm water and mix to a sticky, wet dough — it should be more batter-like than bread dough. Do not add more flour.
2. 2.Cover and leave in a warm place for 1 hour until doubled and bubbly.
3. 3.Heat oil to 175°C. Wet your hand, take a portion of dough, make a hole through the centre with your thumb, and stretch gently into a ring.
4. 4.Slide into the hot oil. Fry for 2–3 minutes per side until deep golden.
5. 5.Drain on paper towel. Serve immediately with honey on the side.

Chef's Tips

• The dough must be very wet and sticky — this is what creates the airy, hole-filled interior.
• Sfenj must be eaten immediately. They do not keep. This is why they are sold by vendors at the moment of frying.