Chewy Moroccan Sfenj Donuts (No knead)

Crispy and chewy Moroccan donuts coated with sugar, made using no knead method.

Course Dessert

Cuisine Mediterranean

Keyword sfenj

Prep Time 1 30

Cook Time 20

Servings Medium sized donuts

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

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.

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.