Sfinj

Authentic Sfinj Recipe from Morocco | Delicious Fried Dough with Baker's Yeast and Flour

Region / culture: Morocco | Preparation time: 4 hours | Cooking time: 30 minutes | Servings: 30

Introduction

Sfinj, also known as Moroccan doughnuts, are a popular fried treat enjoyed in many North African countries. These fluffy and delicious doughnuts are perfect for breakfast or as a sweet snack.

History

Sfinj have been a staple in Moroccan cuisine for centuries. They are often enjoyed during special occasions such as weddings, holidays, and family gatherings. The recipe has been passed down through generations, with each family adding their own unique twist to the traditional dish.

Ingredients

1 kg of sieved flour
1 tsp of salt
30 g of baker's yeast

How to prepare

First, dissolve the yeast in a glass of lukewarm water (refer to the packet for water measurements).
Once dissolved, combine the flour, salt, and yeast with a glass of lukewarm water. Knead the mixture until the dough becomes soft and elastic.
Transfer the dough to a bowl and cover it with a clean cloth. Allow it to rise for approximately 3.5 hours.
Take a small portion of the dough and shape it into a ball. Apply a little oil to your hands to prevent sticking.
Using your fingers, create a small hole in the center of the ball, then carefully place the rings into a pan of hot oil.
Remove the doughnuts from the oil when they turn golden brown and have risen well. Serve them hot, preferably dusted with sugar or honey.
This recipe yields 30 doughnuts.

Variations

Add a pinch of cinnamon or nutmeg to the dough for a spiced flavor.
Fill the sfinj with jam or chocolate for a decadent twist.
Top the sfinj with powdered sugar, nuts, or dried fruit for added texture and flavor.

Cooking Tips & Tricks

Make sure the yeast is fresh and active to ensure the dough rises properly.

- Knead the dough well to develop gluten and create a soft and elastic texture.

- Use lukewarm water to dissolve the yeast and mix the dough for optimal results.

- Fry the doughnuts in hot oil to achieve a crispy exterior and fluffy interior.

- Dust the sfinj with sugar or honey for a sweet finish.

Serving Suggestions

Sfinj can be enjoyed on their own or paired with a cup of mint tea for a traditional Moroccan treat. They can also be served with a side of fruit or yogurt for a more balanced meal.

Cooking Techniques

Use a deep fryer or a heavy-bottomed pot to fry the sfinj.

- Monitor the oil temperature to ensure the doughnuts cook evenly and do not burn.

- Drain the sfinj on a paper towel-lined plate to remove excess oil before serving.

Ingredient Substitutions

You can use instant yeast instead of baker's yeast for a quicker rise.

- Whole wheat flour can be used in place of sieved flour for a healthier alternative.

- Coconut oil or vegetable oil can be used for frying the sfinj.

Make Ahead Tips

The dough for sfinj can be prepared ahead of time and stored in the refrigerator overnight. Allow the dough to come to room temperature before shaping and frying the doughnuts.

Presentation Ideas

Serve the sfinj on a platter lined with fresh mint leaves for a pop of color. Dust the doughnuts with powdered sugar or drizzle with honey for an elegant presentation.

Pairing Recommendations

Sfinj pair well with a variety of beverages such as mint tea, coffee, or hot chocolate. They can also be enjoyed with a side of fresh fruit or yogurt for a balanced meal.

Storage and Reheating Instructions

Store any leftover sfinj in an airtight container at room temperature for up to 2 days. To reheat, place the doughnuts in a preheated oven at 350°F for 5-10 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of sfinj contains approximately 200 calories.

Carbohydrates

Each serving of sfinj contains approximately 30g of carbohydrates.

Fats

Each serving of sfinj contains approximately 5g of fats.

Proteins

Each serving of sfinj contains approximately 3g of proteins.

Vitamins and minerals

Sfinj are not a significant source of vitamins and minerals.

Alergens

Sfinj contain gluten and may not be suitable for individuals with gluten sensitivities or allergies.

Summary

Sfinj are a delicious treat that are relatively high in carbohydrates and fats. They are best enjoyed in moderation as part of a balanced diet.

Summary

Sfinj are a delicious Moroccan treat that are perfect for breakfast or as a sweet snack. With a fluffy interior and crispy exterior, these doughnuts are sure to be a hit with family and friends. Enjoy them dusted with sugar or honey for a sweet finish.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for sfinj. It was a warm summer day, and I was visiting my dear friend Sarah in her small village in Morocco. Sarah was an incredible cook, and she had invited me into her kitchen to show me how to make these delicious deep-fried doughnuts.

As soon as I walked into her kitchen, I could smell the tantalizing aroma of the sfinj frying in hot oil. The dough was light and airy, and I could see the golden brown color peeking through the bubbling oil. Sarah had a smile on her face as she expertly flipped the sfinj with a pair of tongs.

I watched in awe as she effortlessly whipped up a batch of sfinj, explaining each step to me in her melodic voice. She had learned how to make them from her grandmother, who had learned from her grandmother before her. It was a recipe that had been passed down through the generations, each woman adding her own touch to make it uniquely hers.

Sarah handed me a piping hot sfinj, dusted with powdered sugar, and encouraged me to take a bite. The dough practically melted in my mouth, and I knew I had to learn how to make these for myself. Sarah laughed at my enthusiasm and promised to teach me her family's recipe.

Over the next few days, Sarah patiently guided me through the process of making sfinj. We started by mixing flour, yeast, sugar, and water together in a large bowl. Sarah's hands moved with grace and precision as she kneaded the dough until it was soft and elastic.

After letting the dough rise for an hour, we began shaping the sfinj into small rounds and letting them rest for another half hour. Sarah showed me how to carefully drop the dough into the hot oil, making sure not to overcrowd the pan. The sfinj sizzled and bubbled, turning a beautiful golden brown color as they cooked.

Once they were done, we dusted them with powdered sugar and enjoyed them hot out of the oil. The sfinj were light and fluffy, with a hint of sweetness that was simply irresistible. I knew I had found a new favorite recipe that I would cherish for years to come.

As I said goodbye to Sarah and her village, she handed me a handwritten copy of the sfinj recipe. It was written in her elegant script, detailing each step with care and precision. I promised to make them for my family and friends back home, carrying on the tradition that Sarah had so generously shared with me.

Back in my own kitchen, I rolled up my sleeves and got to work on making sfinj. I followed Sarah's instructions to the letter, recalling her words of wisdom as I kneaded the dough and fried the sfinj to perfection. The familiar aroma filled my kitchen, transporting me back to that sunny day in Morocco.

When I finally pulled the sfinj out of the oil and dusted them with powdered sugar, I knew I had done Sarah proud. The doughnuts were just as light and delicious as the ones she had made, a testament to her skill as a cook and her generosity as a friend.

As I sat down to enjoy a piping hot sfinj, I couldn't help but smile at the memories that flooded back to me. The taste of the doughnuts brought me right back to Sarah's kitchen, surrounded by the warmth and love of a dear friend. I knew that this recipe would become a staple in my own kitchen, a reminder of the bonds we share with those we love.