Sfenj (or sfinge) is a free-form doughnut that originated from Muslim Andalusia in Spain, where it was called isfenğ. From Spain the crispy and bubbly doughnut spread with Jews and Muslims after the expulsion to the Maghreb. Moroccan Jews make these for Hanukkah, and they are as simple as they are good.
The word “sfenge”, similar to the Hebrew word for doughnuts, “soufganiya”, likely comes from the Greek word for sponge “sponges”.
Here’s the recipe to this modest mother-of-all-soufganiyot.
Moroccan sfinge doughnuts
Course: Cakes and cookies, Hanukkah, sfenjCuisine: Moroccan, JewishDifficulty: Medium30
doughnuts30
minutes2
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minutesThe traditional way to handle the sfinge in the hot oil is with a wooden skewer. Insert the skewer into the hole of the doughnut and swirl it in the oil. Use the skewer also to flip the doughnut and transfer it to the tray when it’s ready.
I highly recommend using SAF Instant yeast (it’s available online and can keep for months in the fridge.)
When using instant yeast, you should skip the process of proofing the yeast.
If you’re using active dry yeast, start the recipe by proofing the yeast and continue as usual.
INGREDIENTS
3 cups all purpose flour
1 tablespoon SAF instant yeast
2 tablespoon sugar, plus more for dipping
1 tablespoon whiskey
1¾ cups warm water
1 teaspoon salt
Corn oil or mild olive oil or peanut oil for frying
DIRECTIONS
- If you’re using DRY ACTIVE YEAST, skip to instruction number 2.
If you’re using INSTANT YEAST, In a bowl of a stand mixer fitted with dough hook, put flour, yeast and sugar and mix briefly with a spatula. Make a well in the center and pour whiskey, water and salt in, then knead for 6 minutes on medium-low speed. The dough will be very sticky, but don’t be tempted to add more flour to it.
Skip to instruction number 3. - If you’re using DRY ACTIVE YEAST you need to proof it first. Put ½ cup warm water, the yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
Put flour in a bowl of a stand mixer fitted with dough hook and make a well in the center. Put yeast mixture, the rest of the sugar, whiskey, the rest of the water and salt in, then knead for 6 minutes on medium-low speed. The dough will be very sticky, but don’t be tempted to add more flour to it. - Transfer dough to a lightly greased large bowl, cover with plastic wrap and let stand for an hour or until dough doubles in volume. Pinch dough to deflate it, then let rise again for another hour. (Some may even repeat this process for a third time.) Do not pinch the dough this time.
- Fill a deep frying pan with ¾ inch oil, cover, and bring to 325 degrees over medium heat (this may take about 10 minutes.) Test oil temperature with a thermometer or by dropping a piece of dough into it. The oil should simmer gently around it.
- Line a large tray with double layers paper towels. Put a medium bowl filled with water next to you. Have a long wooden or metal skewer ready.
- Wet your hands with q little water from the bowl. Take a piece of dough the size of ping pong ball, roll it to a ball then use your fingers to shape it like a ring-shaped doughnut (it’s not going to be a perfect round, that’s fine), and gently drop it into the oil. immediately stick the skewer in the doughnut hole and roll the doughnut around quickly. This will ensure the hole doesn’t close. Repeat with three more sfinge, wetting your hands between each one. When the bottom is just turning golden, flip doughnuts using the skewer over and cook the other side until golden. When the sfinge is ready, transfer to a tray and continue with the rest of the dough.
- Put ½ cup sugar in a medium bowl and dip each sfinge in sugar to coat both sides. Arrange in a serving platter and serve immediately.