sfjen

moroccan donuts

Sfjen—moroccan donuts

Doughnuts, Donuts…Did you know that doughnuts are Jewish? It’s true. The donut machine was invented by a Jew. Dunkin’ Donuts was founded by a Jew. Donuts=Jewish

And, while most Jews know about Israeli sufganiyot (jelly doughnuts), a less known fact is that Jewish Communities all over the world have their own take on donuts. With so many delicious donuts to try, why wait for Chanukah to enjoy them?

A donut with a steaming cup of coffee or tea is the perfect afternoon-pick-me-up, as well as a fun dessert for after dinner.  

 

These Moroccan Sfenj are a nice finish to a Shabbat dinner. Because they don’t contain dairy, they can be served after a meat meal.

Sfenj

Like other traditional dishes, everyone’s Moroccan grandmother swears that her recipe is the best—some use egg, some don’t, some use sugar, some don’t—so it’s with some trepidation that I offer this one—I’m sure that someone will say I’m doing it wrong. Nevertheless, these came out delicious, were a hit with everyone present, and they were quick (not counting the time it takes for the dough to rise) and easy to make. Since they only take minutes to fry, it’s best to finish them just before serving so that they come to the table warm.

You can prepare the dough using a stand mixer, but I prefer to do it by hand so that I can feel the consistency of the dough.

Ingredients:

  • 4 cups all-purpose flour (500 g)

  • 1 tablespoon dry yeast

  • 1 tsp salt

  • 2—4 tablespoons sugar

  • 2 large egg yolks

  • 1½ cups warm water, 95°—105°F

  • high smoke point, neutral oil

  • powdered sugar or honey, for topping

Method:

In a large bowl, mix the flour, yeast, salt and sugar.

Add the egg yolks and slowly drizzle in the water while stirring.

Knead until a sticky, smooth, soft dough has formed. Use damp hands to keep the dough from sticking to them.

Lightly oil the dough and cover the bowl with plastic wrap. Let the dough rise for about 1-2 hours.

Grease a large cookie sheet with a bit of oil.

Divide the dough into 15 parts—if you’re like me, you’ll compute the number of grams in the dough mass, divide it by 15, and measure each portion, but this is not necessary. Roll each piece into a ball, and place it on the greased cookie sheet. Cover the dough balls with a slightly damp kitchen towel and let the dough rise for a second time, for about 45 minutes.

Pour the vegetable oil into a deep fryer, or use a wide, deep pan and fill it about halfway. Your oil should be heated to 375°—400°F. If you don’t have a deep fryer, think about investing a few bucks in a candy thermometer. It’s a handy tool to have.

Using your forefinger and thumb, create a hole in the center of each dough ball, stretch it a bit to make a ring, and place it gently into the hot oil. Fry for about 3 minutes on each side. The sfenj are ready when lightly golden.

Sprinkle the sfenj with powdered sugar or drizzle with honey and serve immediately. (If using honey, it will be easier to work with if it’s been warmed.)