Sfenj
“Moroccan fried dough rings, light and airy, dusted with sugar or drizzled with honey, perfect with mint tea.”
Flour
Sugar
Honey
Water
YeastWhere it comes from
Sfenj is a traditional Moroccan treat, often enjoyed alongside mint tea, with origins that trace back to the streets of Marrakech. These airy, fried dough rings are a popular street food and represent the vibrant culinary culture of Morocco. A delightful surprise is that sfenj is sometimes flavored with orange blossom water, adding a unique twist to this beloved snack.
On the Palate
How it's made
5 steps · Show ↓25 min active · 60 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large mixing bowl, combine flour, sugar, and yeast. Gradually add water while mixing until a sticky dough forms. Knead the dough until smooth and elastic, about 10 minutes. The dough should be soft and slightly tacky to the touch.
- 20 min
Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size, around 1 hour. The dough should be airy and puffed up.
Watch outEnsure the dough is kept in a warm environment; a cold room will slow down the rising process.
- 35 min
Heat vegetable oil in a deep pan to 350°F (175°C). The oil should be deep enough to submerge the dough rings. Test with a small piece of dough; it should sizzle and rise to the surface immediately.
- 48 min
With wet hands, take a portion of the dough and form a ring by stretching it gently. Carefully drop it into the hot oil. Fry until golden brown on both sides, about 3-4 minutes per side. The sfenj should be crispy on the outside and soft inside.
Watch outAvoid overcrowding the pan; fry in batches to maintain oil temperature and ensure even cooking.
- 52 min
Remove the sfenj from the oil and drain on paper towels. Serve warm, either plain, sprinkled with sugar, or drizzled with honey.
