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# Tripolitan Sfenj (Libyan Fried Doughnuts)

Tripolitan sfenj from a soft, sticky yeast dough that I stretch by hand, deep-fry and serve hot with sugar.

## What you need

- 8 cups all-purpose flour, sifted
- 1¾ oz fresh yeast (or 2 tbsp active dry yeast)
- ¾ cup sugar
- 1 tsp salt
- 3½ cups water
- oil for deep-frying
- sugar for dipping and serving

## How I make it

### Dough

1. Put the flour in a deep bowl, make a well in the center and add the yeast.
2. Sprinkle the sugar and salt around the well.
3. Pour in the water while kneading until you have a soft, sticky dough. You can knead it in a stand mixer with the dough hook.
4. Cover with a towel or plastic wrap and let rise in a warm place for about 1 hour, until doubled.
5. Knead again to knock out the air, cover and let rise for another hour.

### Frying

1. Heat oil for deep-frying in a pot to 340°F (170°C).
2. With wet or oiled hands, take a handful of dough (2-3 heaping tablespoons) and stretch it between your palms in all directions.
3. Drop into the hot oil and fry on both sides until golden brown.
4. Lift out with a slotted spoon onto a rack or paper towels.
5. Dip the sfenj in sugar or sprinkle sugar over them. Serve hot with a small dish of sugar on the side.

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