Sfenj

Sfenj are light, chewy Moroccan doughnut rings with a delicately crisp golden crust and an airy, open crumb. Served warm with a coating of sugar, they are simple, comforting, and especially good alongside hot mint tea.

Nutrition · per serving

554kcal

6.7gProtein

68.2gCarbs

27.1gFat

2.4gFiber

2 servings

Ingredients

7 items

Dough

plain flour250 g

instant yeast4 g

fine salt4 g

caster sugar8 g

warm water190 ml

For frying and finishing

neutral oil for deep-frying700 ml

caster sugar for dusting20 g

Tips

•Because traditional Sfenj dough is very wet, resist adding extra flour unless absolutely necessary; wetter dough gives a lighter result.
•If you do not have a thermometer, test the oil with a tiny bit of dough: it should rise to the surface within a few seconds and bubble steadily.
•Sfenj are best eaten fresh, ideally within 30 minutes of frying.
•For a more traditional finish, serve with mint tea instead of adding heavy sugar dusting.

Steps

1
In a medium bowl, mix the plain flour, instant yeast, fine salt, and caster sugar. Pour in the warm water and stir vigorously for 2-3 minutes until you have a very soft, sticky dough with no dry patches. The dough should look looser than bread dough; this wet texture is what helps create Sfenj's airy interior.
250 g plain flour4 g instant yeast4 g fine salt8 g caster sugar190 ml warm water
2
Cover the bowl and let the dough rest in a warm spot for 15 minutes, until slightly puffed. For a faster rise, place it near a preheating stovetop or in a barely warm switched-off oven.
3
Pour the neutral oil into a small deep saucepan and heat to 175-180°C. Line a plate or tray with paper towels and place the sugar for dusting in a shallow bowl. Keep a small bowl of water nearby to wet your hands; this makes the sticky dough easier to shape.
700 ml neutral oil for deep-frying20 g caster sugar for dusting
4
Wet your hands, take half the dough, and gently stretch it into a rough ring about 10-12 cm wide with a hole in the center. Lower it carefully into the hot oil. Repeat with the remaining dough. Do not worry if the shapes are rustic; traditional Sfenj are often irregular.
5
Fry the rings for 2-3 minutes per side, turning once, until deeply golden brown and inflated. If they brown too quickly, lower the heat slightly; if they sink and stay pale, the oil is too cool. The center should feel light, not dense, when lifted.
700 ml neutral oil for deep-frying
6
Lift the Sfenj out with a slotted spoon and drain briefly on the paper towels. While still warm, toss or dust them with the caster sugar. Serve immediately for the best crisp exterior and chewy, airy crumb.
20 g caster sugar for dusting

Origin & History

Sfenj is a classic Moroccan fried dough, commonly sold by street vendors and enjoyed for breakfast or with afternoon tea. Its name refers to its sponge-like texture, and the doughnut's irregular ring shape is part of its traditional character. Variations are found across North Africa, but Moroccan Sfenj remains especially beloved as an everyday treat.

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Steps

In a medium bowl, mix the plain flour, instant yeast, fine salt, and caster sugar. Pour in the warm water and stir vigorously for 2-3 minutes until you have a very soft, sticky dough with no dry patches. The dough should look looser than bread dough; this wet texture is what helps create Sfenj's airy interior.

250 g plain flour4 g instant yeast4 g fine salt8 g caster sugar190 ml warm water

Cover the bowl and let the dough rest in a warm spot for 15 minutes, until slightly puffed. For a faster rise, place it near a preheating stovetop or in a barely warm switched-off oven.

Pour the neutral oil into a small deep saucepan and heat to 175-180°C. Line a plate or tray with paper towels and place the sugar for dusting in a shallow bowl. Keep a small bowl of water nearby to wet your hands; this makes the sticky dough easier to shape.

700 ml neutral oil for deep-frying20 g caster sugar for dusting

Wet your hands, take half the dough, and gently stretch it into a rough ring about 10-12 cm wide with a hole in the center. Lower it carefully into the hot oil. Repeat with the remaining dough. Do not worry if the shapes are rustic; traditional Sfenj are often irregular.

Fry the rings for 2-3 minutes per side, turning once, until deeply golden brown and inflated. If they brown too quickly, lower the heat slightly; if they sink and stay pale, the oil is too cool. The center should feel light, not dense, when lifted.

700 ml neutral oil for deep-frying

Lift the Sfenj out with a slotted spoon and drain briefly on the paper towels. While still warm, toss or dust them with the caster sugar. Serve immediately for the best crisp exterior and chewy, airy crumb.

20 g caster sugar for dusting

Origin & History