Sfenj (Moroccan Doughnut)

Recipe by Nasim Lahbichi

Ingredients:

  • 1 tablespoon yeast

  • 1 tablespoon sugar

  • 1 ½ cup warm water 

  • 3 cups all-purpose flour

  • 1 teaspoon kosher salt

  • ½ cup olive oil

Directions:

  1. In a bowl, whisk together the yeast, sugar, and ¾ cup of warm water. Cover with a kitchen towel and place in a warm location. Let sit for 15 minutes until the mixture begins to bubble and/or foam. 

  2. In a large bowl, mix the flour, salt, yeast mixture, and remaining ¾ cup of water. Using a spatula, mix the ingredients until a VERY sticky dough consistency comes to fruition. 

  3. Using the dough attachment of a stand mixer or the heels of your hands on a lightly floured surface, knead the dough for 10 minutes until the dough is elastic and smooth. It will be a little difficult at the beginning of kneading due to the stickiness of the dough, but should become more malleable a couple of minutes in. 

  4. Place the dough back into the bowl and cover with plastic wrap. Let it rest for 3 to 4 hours, or until the dough triples in size. 

  5. Heat olive oil in a heavy-bottomed pot or pan (of at least 2 inches in height) over medium heat to 350 degrees Fahrenheit 

  6. Pull pieces of dough that are the size of a large lemon or small apple. Using your thumb, poke a hole in the center of the dough ball and rotate the dough around your thumb, stretching it out to resemble a bagel. (Sfenj is more rustic and is meant to have imperfections).

  7. Place the doughnut in the pot and fry on both sides until golden brown, about 2 to 3 minutes per side.

  8. Drain on a wire rack or paper-towel lined tray. Dip into the orange blossom simple syrup (see notes) and let dry for about 15 minutes. Roll in white sugar.

  9. Serve immediately with ice cream or eat by the handful!

NOTES:

Orange Blossom Syrup:

Ingredients

  • 1 cup white sugar

  • ½ cup water

  • Juice of 1 lemon

  • ½ teaspoon salt

  • 2 teaspoons orange blossom water

Directions:

  1. In a sauce pot, mix the sugar, water, salt, and juice of 1 lemon. Bring to a gentle boil over medium heat. Reduce to a simmer and let simmer for 5 to 10 minutes until a syrup consistency comes to fruition.

  2. Remove from heat and let cool for 10 minutes. Whisk in the orange blossom water. Use to dip doughnuts in. Sprinkle with sea salt and edible flowers.

  3. Serve with Malai’s Sweet Corn Saffron ice cream

Pooja Bavishi