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Doughnuts, Moroccan (Sfenj) (P, TNT)
Source: "Moroccan Jewish Cookery," by Viviane and Nina Moryoussef
Yield: 25-30

1 kilogram (2 pounds) sieved flour
1 teaspoon salt
30 grams (1 ounce) baker's yeast

Dissolve yeast in a glass of lukewarm water.

Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough. Add a little more water if necessary.

Cover with a clean cloth and leave to rise for 3 or 4 hours.

Take a little ball of dough in oiled hands. Make a hole in the center and pull it out to form a little crown.

Drop the rings one by one into hot oil.

Serve these fritters hot and well risen, dusted with sugar or honey. They are best when eaten immediately.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A