Sfenj, (or Sfinj) Moroccan donuts, are made from sticky, unsweetened dough shaped into a rustic ring and fried until golden brown. The donuts are crispy, chewy and coated with a heavy dose of sugar. After many trial and error I figured out the fool proof, no knead method.
Growing up in a Jewish-Moroccan family meant I had the privilege of participating in a rich, colorful and most delicious tradition (plus VERY, VERY LOUD).
These Sfenj are a staple fried food during Hanukkah (along with Sufganiyot)and on special occasions like a wedding celebration. The celebratory occasions must a Jewish thing because these Donuts are very common street food in Morocco.
Please do not think Krispy Kream or Dunkin Donuts, these donuts are hardcore street food. It is crispy on the outside but chewy on the inside. And while eating these fresh out of the pot will give you the full Moroccan cuisine experience (highly recommend to serve it with warm and Sweet Moroccan Tea) it might be disappointing if eaten not fresh.
Ingredients
While Moroccan cuisine is rich in colors, spices, and flavors these donuts are nothing but the simplest recipe. The recipe calls for a few simple ingredients, no special techniques and gets its flavors from the frying oil and sugar.
- Flour. Unbleached all-purpose flour works great for this recipe, but if you want slightly less chewy donuts, use a combination of unbleached all-purpose flour and “00” pizza flour. Pizza flour has unique qualities, it absorbs liquids and stretches like bread flour, yet still maintains a tender, soft bite (think pasta texture). When testing, I found that replacing 1/3 of the flour with pizza flour provides the best bite and flavor.
- Water. Warm (about 90-100F), warmer than this, the yeast will die, colder and the fermentation will take longer. Also, the amount might change depending on the moisture in your kitchen. Please read my notes below for better cues.
- Instant yeast. Also known as fast active yeast, because all we need to do is mix it with the dry ingredients. If using active dry yeast, increase the amount by 1 teaspoon, and make sure to activate them with the water and 1 teaspoon of the sugar about 15 minutes ahead of time.
- Sugar. Very small amount, mostly to activate the yeast. It does adds a hint of sweetness, and softens the dough, so please do not skip it.
- Vegetable oil. I tested this recipe many many times, and while egg yolks was my grandmother’s way, I found that oil adds the perfect tenderness to the donut’s texture.
- Frying oil. I use flavorless vegetable oil, or canola oil, and I use it once. After the second batch, as the oil cools down again, it changes it flavor and when used again, it will change the flavor of the next batch.
The Easy, No Mix Method
Growing up, my grandmother, aunts, and mother always mixed the dough by hand, so that was my go-to method. I loved the feel of the dough, but my results were never consistent: sometimes too chewy, sometimes not crispy enough. After years of experimenting, I found the answer: the no-knead, same-day focaccia method. Simple and foolproof.
Below are step-by-step images for a visual cues, please take the time to read my notes. I included all my tips, and tricks for best results.
Make The Dough
- Mix the dry ingredients in a large bowl, then pour over the water and oil. Only mix to hydrate the flour. Once you have a shaggy sticky dough (not wet), stop and cover the bowl, and set it aside for 30 minutes.
- Start with 1 1/2 cups of water (mixed with the oil), then only add 2 Tablespoons at a time if you notice dry flour.
- Remove the plastic and make then mentally divide the dough into four parts (clock wise, imagine where 12, 3, 6 and 9. ) Grab one corner and gently stretch it about 2-3 inches high away from the center then towards it, and drop. Repeat with the rest of the corners and drop. Cover the bowl again.
- Repeat this twice more. The first time the dough might be sticky, so coat your hands with a little bit of oil.
Shape And Fry The Donuts
- At this point the dough is puffy, soft and not sticky.
- Use one hand to pull some dough, then the other and to pinch a piece.
- Make a hole at the center to form a donut shape, Do not worry about making perfectly round dough balls, the beauty of these donuts is in their rustic look.
- Drop the donut into your hot oil, and fry about 2 minutes on each side. I highly recommend using a candy thermometer, and make sure the oil is not over or under heated. If the oil is not hot enough the donuts will be too grease, if the oil is too hot, the donuts will brown fast but not cooked at the center.
Yield and Make Ahead
This recipe makes 12-18 donuts, depending on the size of pieces of dough you shape.
To make ahead: reduce the yeast amount to 1 1/4 teaspoon, then continue with the recipe as describe. Refrigerate after the last stretch overnight, and up to 8 hours. Remove from the refrigerator about 2 hours before frying. The dough should be at room temperature when fried.
Chewy Moroccan Sfenj Donuts (No knead)
Ingredients
- 4 Cups + 2 Tablespoons (500g) AP Flour (OR 2 Cups all-purpose flour + Cups pizza flour)
- 2 1/4 teaspoons Dried yeast
- 1 tsp salt
- 1 Tablespoons Sugar
- 3 Tablespoons Canola oil
- 1 1/2 Cups (360ml) Lukewarm water
- 4 Cups Vegetable oil
- 2 Cups (400g) Sugar for coating the donuts
Instructions
- In a large bowl mix flour, yeast, salt, and sugar.
- In a large measuring cup mix the water with the oil.
- Pour the water over the flour mixture, then mix just until the flour has been hydrated. The mixture should look shaggy and rough, it should be sticky, but not wet.
- Spray the top with oil, then cover with plastic wrap and set aside for 30 minutes.
- Remove the plastic wrap, and mentally divide the dough into four parts (like north, south, east and west).
- Coat your hand with a little bit of oil (optional), then pull the dough about 3-4 inches high towards the center and drop.
- Repeat with the other three parts.
- Covert the bowl again, set aside for 30 minutes and repeat this twice more. (total of 2 hours rest time)
- Pour the vegetable oil into a wide and deep pan, about 2-3-inches deep. Preheat the oil over medium heat to 360F.
- Transfer the bowl of dough next to the frying pan. The dough should be puffy, soft and not sticky.
- Gently pull part of the dough using one hand, then wrap the "neck" of the dough using the thumb and index fingers of you second hand. Pinch the dough.
- Use your fingers to create a hole at the center of the dough, and gently place it in the hot oil. Repeat with the rest of the dough.
- Fry for about 2 minutes on each size. Transfer the donuts to alarge plate sprinkled with sugar. Coat the donuts with the sugar and serve warm.
Notes
- The donuts are best eating within one hour, warm.
- The size of the donuts depends on the amount of dough you pinch.
- Use a candy thermometer to measure the oil’s temperature. If the oil is too hot, the donuts will brown fast without being fully cooked at the center. If the dough is not hot enough, the donuts will be too oily.
- Stay put as you fry the donuts and pat attention to the oil’s temperature, you may need to increase or decrease the stove’s heat.
- To make ahead: reduce the yeast amount to 1 1/4 teaspoons. Then make the dough and stretch it as the recipe describes. After the last stretch, cover the dough and refrigerate for up to 8 hour, or overnight. When ready, remove from the refrigerator about two hours ahead of time. The dough should be at room temperature when you fry it.
- To use active dry yeast: increase the yeast amount to 1 Tablespoon, and mix it with the warm water and one teaspoon of the sugar. Set it aside for 15-20 minutes, until you notice a a thick foam on top.
These donuts look so good Dee. I love learning a little bit about your heritage and culture. So very special. xo – Anita
Thank you so much Anita!
I tried this recipe, it’s amazing, and my kids like it. Thank you very much
So glad to hear that!!! Thank you for your feedback!
Do you think I can substitute gluten free flour in this recipe?
Hi Jodi, so sorry I am not familiar with gluten-free baking.
My wife and I made these for the first night of Chanukah! Thank you for this recipe! It was simple and the process was a lot of fun! Absolutely delicious, and as someone who in theory likes donuts but is picky about sweetness levels – they were amazing!
This is wonderful! so glad you find it delicious AND fun to make!!
Do you know how I could substitute instant dry yeast into this recipe
the only thing I can think of is fresh yeast but they are hard to find and I have not had the chance to use them.
I share the recipe with all my friends they loved it .
that is wonderful! thank you so much!
Hello,
How many people does this recipe serve?
Thanks
You should have 8-12 donuts
It’s best if the milk is at room temperature or lukewarm, make sure it is not too hot otherwise it will kill the yeast.