How to Make Sfinge – Moroccan Doughnut Recipe

When we started our food tour business one of the items that we knew had to be included was sfinge doughnuts. They are a staple street food loved by Moroccans of all ages but they generally don’t grace restaurant menus so few visitors try them. I’m calling these a Moroccan dessert but they’re never served after a meal, they’re more like a breakfast treat or an afternoon snack.

These tasty, delicious doughnuts are sometimes made at home but are often bought from street vendors. Fried dough must be a staple in every culture but just thinking about these doughnuts makes my mouth water. I make them at home now on cold winter nights with a big mug of hot chocolate. Yum!

When are Sfinge Eaten?

Generally, sfinge are available to be purchased at two times of day; either in the early mornings or late afternoons. They can be eaten as breakfast, or as a morning snack alongside coffee or tea.

The most popular time to eat them is for goûter or the afternoon snack. Most sfinge shops won’t open until around 4pm and will remain open until they sell out. Sfinge are bought by the piece for a few or by the weight for many.

Other Names for Moroccan Doughnuts

Some of the other names that you might hear these called include;

• sfenj (just a spelling variation)
• Arabic doughnuts
• kringo; which are actually a smaller version of this similar to churros
• beignet; a slightly different type of Moroccan doughnut
• Moroccan Hanukkah doughnuts

None of these is specifically the correct term but they can be used when people are trying to describe sfinge.

Are Sfinge Eaten at Hanukkah?

Yes, and no. I’ve done a lot of research and asking around about the origins of sfinge and if they are related to sufganiyot the doughnut often eaten by Jews during Hanukkah but I’ve never found anything concrete.

Like many food history narratives, there’s not likely to be any single piece of evidence about the origins. Sfinge are eaten during Hanukkah by Moroccan Jews but they’re also eaten during Ramadan by Moroccan Muslims. They transcend religion and are popular with all Moroccans.

The Best Toppings for Sfinge

When you buy sfinge on the street they are given to you plain. Some people prefer to eat theirs this way, and they taste just like fried dough. But if you’re someone that prefers something a little more these are some of my suggestions.

• Roll them in caster sugar as soon as you remove them from the oil
• Dip them in a good-quality honey
• Add a few drops of orange blossom water or rose water to honey and mix
• Nutella is always good on doughnuts!
• Dip in your favorite fruit jam
• Dust with powdered sugar and cinnamon
• Like it spicy? Stir a tiny amount of harissa into honey for a sweet/savory bite!

How to Make Sfinge

The best part of these doughnuts is they’re not actually that hard to make. You really just need to whip up the yeast dough, let it rise in a warm place, and then fry them. The key to making sure these come out with the right texture is to have the oil at a constant temperature and not crowd the pan.

Cooking one to two sfinge at a time is generally enough, as you want them to have space to puff up. Once they start to turn a golden brown flip them over.

They should be eaten right away because as they cool down they are not as good. They’re also not great reheated so cook and eat immediately!

Moroccan Cooking Inspiration

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