> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/moroccan-sfenj/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Moroccan Sfenj

My sfenj, Moroccan ring doughnuts from a soft, sticky yeast dough that I fry for Hanukkah and serve hot with sugar or syrup.

## What you need

### Dough

- 7 cups all-purpose flour (plus 1 tbsp)
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp instant dry yeast (1 heaping tbsp (15 g))
- 3–4 cups water

### For frying and serving

- oil for deep frying
- sugar or sugar syrup

### Sugar syrup

- ½ cup sugar
- ½ cup water

## How I make it

### Dough

1. Put the flour, sugar, salt, yeast and 3 cups of water in a bowl and mix until you have a smooth, sticky dough.
2. If the water isn't enough, add more until the dough has the right texture.
3. Cover with a towel and let rise for about 2 hours, until doubled.

### Sugar syrup

1. Put the water and sugar in a pot and cook until the sugar dissolves.

### Frying

1. Pour oil into a pot and heat to 320°F (160°C).
2. Wet your hands with water or oil and pinch off cherry-tomato-size pieces of dough.
3. Shape each piece into a round and poke a hole in the center with your finger.
4. Lower into the oil and fry for about 3 minutes per side.
5. Drain on paper towels, sprinkle with sugar or drizzle with syrup and serve right away.

Source: https://chefef.com/en-us/recipes/moroccan-sfenj/