Sfenj: Moroccan Snacking Doughnut Recipe

Sfenj is one of my favorite childhood treats and my guilty pleasure. It is a Moroccan version of Dougnut and it is originally deep fried.

Ingredients:

2 tsps yeast
1 tbsp sugar
1 1/4 cups divided warm water
3 cups all purpose flour
1 tsp salt
topping: cinnamon sugar

Method:

In a stand mixer, mix the flour and salt. Add the yeast mix and the left over 1 cup of water. Mix until well combine and form a shaggy ball and then use the dough hook to mold on medium-low, for 10 min, until it reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers without breaking. If it doesn’t windowpane, knead a bit longer.
Move to a large slightly oiled bowl and cover. Let it sit for 2-4 hours until it rises.
With generously oiled hands, portion off a small plum sized amount of dough. Form each one into a ball then place it on a lightly oiled baking sheet and let it sit for 30 min.
Heat up a deep sided pot of 1-2 inches of neutral oil over medium high heat until it reaches 350°F.
It is best to shape the doughnuts and fry them right away as opposed to assembly-line molding them. Use your thumb to poke a hole into the middle of a ball. Use your fingers to expand it– you want it to be fairly large or it will vanish when you fry. Immediately put the doughnut into the oil and fry until golden and brown, flipping once. Take out from the oil and drain.
Sprinkle in cinnamon sugar while it is still hot and enjoy!

http://iamafoodblog.com/sfenj-moroccan-snacking-doughnut-recipe/