The first time I wrote about sfinge it was 2009. Whoa. These Moroccan doughnuts are a big favorite in this house – and this looong winter I’ve made them several times for M and K. (They usually have them eaten by the time MarocBaba gets around to them). They love having them for breakfast in the mornings on the weekend with their hot cocoa and a few episodes of Avatar. While I originally posted my recipe, I did not include pictures – that’s all about to change now.
Recipe: Sfinge
Summary: Moroccan Fried Yeast Doughnuts
Ingredients
3 cups of flour
2 tsp yeast
1 tsp salt
1 1/4 c warm water
vegetable oil for frying
sugar for dusting
Instructions
- In a small bowl dissolve the yeast in the warm water. In a large bowl mix the flour and salt. Add the water and yeast mixture, and stir vigorously with your hand or a spoon until smooth. The dough should be too sticky to knead or shape.
- Cover the bowl, and leave the dough to rise for one to two hours, until double or triple in bulk.In a wide pot heat at least an inch of vegetable oil until hot. Fill another bowl with water and set to the side. You should have three bowls ready. One with your dough, one with water, and a third with sugar. Also cover a large plate with paper toweling or a towel. To begin dip your hand in the water and pull off a piece of dough about the size of a plum. Using your fingers make a hole in the dough and stretch into a ring. Place into the oil. Repeat with the remaining dough. Be careful not to crowd the pan.
- Depending on the size you may only be able to do 2 or 3 at a time. Fry them until golden brown, flipping a few times to make sure both sides are cooked well. Remove from oil and set on plate to drain. Once the extra oil has been absorbed, roll them in the sugar mixture before they cool off. Place on a clean plate.
- You really have to eat these hot or they are just not nearly as good. The dough can be kept in the fridge for a little while, but fresh dough and fresh fried doughnuts are really the way to go! You can also dust them with powdered sugar or cocoa powder, dip them in chocolate sauce or hot chocolate – the combinations are limitless!
Cooking time (duration): 2hrs prep + 30min cooking Dietary restriction: Halal Number of servings (yield): 6
Meal type: breakfast Culinary tradition: Middle Eastern My rating:
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[...] Amanda transports her readers and quickly immerses them in Moroccan culture. Learn how to make Sfinge (Moroccan Donuts) or find some recipes for Ramadan and Eid. Rather do something relaxing for [...]