Sfinj. A pillow of golden, fluffy dough that can never be refused. One of the OG Moroccan recipe and the one I've made countless time, each time savouring them as if it was the first. Of course alongside a hot cup of nana tea!
Traditionally, Sfinj are a plain, very light challah-like dough, that is deep fried in oil then coated in sugar or soaked in honey. It is the Moroccan tradition to make them for any happy occasion (such as births, weddings, bar mitsvah) and it has become very common to fry them on channukah also since it is the frying season.
While googling the history of our donut, I found out that Sfinj were actually invented by mistake when a baker accidentally dropped a ball of dough in a pot of hot oil. Needless to say, I am very grateful for this mistake!
To watch a step-by-step video of how I make this, click here
3 tbsp yeast
6 cups all-purpose flour
2 tbsp sugar
2 tsp salt
3-4 cups warm water, divided
DIRECTIONS
In a mixer, mix yeast with 1 cup of warm water and let it sit for 10 minutes.
Add all ingredients with 2-3 extra cups of warm water. Start mixing using the dough hook.
The dough needs to be very sticky, almost watery. Therefore, add water gradually until you reach this consistency.
Cover dough and let it rest until it doubles in size, about 1 hour. You can punch it down if it rises too much. I usually punch it down 2-3 times.
Heat a pot of oil at 350F. Prepare a small bowl of oil. Oil hands and pick up the dough forming a hole in the middle and dropping in the oil. The shape is very organic and should not be perfect.
Once it goldens up, flip. Remove and place on a rack so excess oil can drip at the bottom without making the sfinj soggy.
Coat in sugar or honey and enjoy over a hot cup of nana tea!
Enjoy,
Guila
Comments