- 3 cups of flour
- 2 tsp yeast
- 1 tsp salt
- 1 1/4 c warm water
- vegetable oil for frying
- sugar for dusting
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Using your fingers make a hole in the dough and stretch into a ring.
- 6.Place into the oil. Repeat with the remaining dough. Be careful not to crowd the pan.
- 7. 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.
- 8. Remove from oil and set on plate to drain.
- 9. Once the extra oil has been absorbed, roll them in the sugar mixture before they cool off.
- 10. Place on a clean plate.
- *Note: In Morocco they’re rarely rolled in sugar and instead could be dipped in honey.
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