Have you ever been to Morocco? Then you probably know the local street food Sfenj, pronounced Sfinsch. It is a popular street food in the souks of Morocco and the many Sfenj bakeries. You have probably also seen Moroccans with a Sfenj handbag 😉 For they are tied together with a “ribbon” of palm fronds or a string and sold as a way to carry them.

Sfenj is prepared fresh in the morning and served while still warm for breakfast. And it’s enjoyed with Moroccan mint tea or a strong coffee in the afternoon. The best way to eat them is plain, but some also like to roll them in sugar, and others soak them in honey or syrup. I’ve made the recipe for Sfenj Moroccan donuts a few times, and the one I liked best was this version from Atlas Kitchen, which I’m sharing with you today. Be sure to give it a try!

Watch Video on Instagram

WHAT IS SFENJ?

Imagine a doughnut with crispy edges that is airy and light yet chewy. Like other doughnuts, they are prepared from yeast dough. But with a big difference to our doughnuts, which are prepared with eggs, butter, and milk. Sfenj is made traditionally with only a few ingredients of flour, yeast, lukewarm water, and a touch of sugar and salt.

The name Sfenj comes from the Arabic Isfenj, which means sponge since Sfenj soak themselves up with oil during baking. If you have any sfenj left over, flatten them and fry them a second time. This version is called sfenj matifiyya in Morocco. Or flatten them and add an egg, then they are called Sfenj matifiyya bil-baydh.

HAPPY DOUGHNUTDAY!

Today is National Doughnut/Doughnut Day, and Zora from the blog Kochtopf.me has invited us to bake doughnuts together, as she does every year. To celebrate, we’re sharing lots of great recipes for homemade doughnuts. I am sure you’ll find a recipe you can prepare and enjoy for the weekend. No Matter if you’re celebrating Donut Day on yourself, with your partner, family, or friends. It’s worth getting started. There are also more donut recipes on my blog, here, here, here, here and here.

1x umrühren bitte aka kochtopf Burnt Caramel Ofen-Donuts

Linal’s Backhimmel Zitronen Donuts aus dem Backofen

Jenny is baking Donuts aus Argentinien: bolas de fraile

homemade & baked Zitronen-Heidelbeer-Donuts

Küchentraum & Purzelbaum Brownie Donuts mit Rhabarber

Backmaedchen 1967 Donuts mit Vanillecreme

zimtkringel knuffige Vanilledonuts

Little Kitchen and more Rhabarber Donuts

Bake to the roots Boston Cream (Pie) Donuts

WHERE IS SFENJ FROM?

Sfenj originates from Al-Andalus, Mauryan Spain. A baker accidentally dropped a ball of dough in hot fat and that’s how Sfenj was created. An Andalusian verse says: “Sfenj bakers are worth as much as kings”. The Moroccan doughnut is not only popular in Morocco, but also in Libya, where they are called sfinz and like to be dipped in date syrup. In Libya, they also prepared in a savory version with a fried egg in the middle and topped with cheese. They are also very popular in Tunisia, where they are called bambalouni. In Algeria, they are called khfaf or ftayr. In Israel, they are eaten on Hanukkah. Sfenj has even made it to France, where they are used as inspiration for beignets.

INGREDIENTS FOR SFENJ

Makes 14 sfenj

500 g flour

1 tsp sugar

1 tsp salt

1 package of dry yeast

400 ml lukewarm water

1 l vegetable oil, for frying

TOPPING

3 tbsp honey or sugar

PREPARATION SFENJ

Place the flour, sugar, and salt in a large flat bowl, form a mold in the middle, and add the dry yeast. Little by little, add the lukewarm water and mix everything by hand to a sticky dough. Pull the dough up and drop it back into the bowl with a clap so that you beat air into the dough. Repeat this procedure for about 15 minutes until the dough bubbles and becomes nice and elastic. I am telling you, this is the best biceps workout.

Place the dough in a clean bowl, cover it with a tablecloth, and leave in a warm place for 2 hours until the dough triples in size. Important, do not knead the dough at all from now on.

Heat the fat in a pot to 180°.

Rub your hands with oil, tear off a piece of dough, poke a hole in the center with your finger, and pull it out into a wide ring. Slide the dough quickly but carefully into the oil. The dough sinks to the bottom of the pan, shrinks a bit, and then floats to the top within seconds. Turn them now and then and fry them until they are crispy and golden.

Scoop out with a skimmer, and place on a plate lined with paper towels. Sfenj taste best when warm and rolled in a little sugar or honey. When they get cold, they are a bit more firm in consistency. You can warm them up in the air fryer at 180° for 3-4 minutes or bake them again.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

This website is created by me in my leisure under proper use of coffee 🙂 If you like my posts I would be happy if you donate me one or a few cups of coffee!

Donate an amount of your choice via Paypal.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.