Moroccan Sfenj: Fluffy and Delicious Moroccan Donuts

Ingredients

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 tablespoon (10g) active dry yeast 1 tablespoon (10g) active dry yeast
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon saffron threads (optional) 1/4 teaspoon saffron threads (optional)
• 1 teaspoon orange blossom water (optional) 1 teaspoon orange blossom water (optional)
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, salt, saffron threads (if using), and orange blossom water (if using).
2. 2.
   Gradually add warm water to the dry ingredients, mixing well until a soft and slightly sticky dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Once the dough has risen, heat vegetable oil in a deep pot or fryer to 180°C (350°F).
6. 6.
   Pinch off a small piece of dough and shape it into a ring, about 3 inches in diameter. Repeat with the remaining dough.
7. 7.
   Carefully drop the rings of dough into the hot oil, frying them in batches for about 2-3 minutes per side or until they turn golden brown.
8. 8.
   Remove the fried Sfenj from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Dust the Sfenj generously with powdered sugar while they are still warm.
10. 10.
    Serve the Sfenj immediately and enjoy their fluffy goodness!

Treat your ingredients with care...

• Saffron — If you choose to use saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the dough. This will help release their vibrant color and delicate flavor.

Tips & Tricks

• Make sure the water you add to the dough is warm, but not too hot. Hot water can kill the yeast and prevent the dough from rising properly.
• For a touch of extra flavor, you can add a teaspoon of ground cinnamon to the dough.
• To achieve a perfectly round shape, wet your hands with water before shaping the dough into rings.
• Serve Sfenj warm for the best taste and texture.
• If you don't have orange blossom water, you can substitute it with a teaspoon of vanilla extract.

Serving advice

Sfenj is best enjoyed fresh and warm. Serve them as a delightful breakfast treat or as a sweet snack alongside a cup of Moroccan mint tea. They are perfect for sharing with family and friends during festive gatherings or as a special indulgence on lazy weekends.

Presentation advice

Arrange the Sfenj on a platter and dust them generously with powdered sugar. You can also sprinkle some extra saffron threads on top for an elegant touch. Serve them on a Moroccan-inspired plate or a traditional woven mat to enhance the cultural experience.