Sourdough Sfenj (Moroccan Donuts)

If you’ve never had Sfenj, you’re in for a treat. These light and fluffy Moroccan doughnuts combine simple ingredients with incredible flavor. In Arabic, “sfenj” means sponge, which perfectly describes their soft, airy texture. Vendors sell them fresh and hot as street food across Morocco, making them a beloved snack.

What makes Sfenj special is their versatility. They start as unsweetened doughnuts, but tossing them in granulated sugar or drizzling them with honey makes them into an irresistible treat. The contrast between the crispy golden exterior and the pillowy inside makes every bite unforgettable.

When shaping the dough, don’t worry about perfection. Traditional Sfenj aren’t supposed to look like they came out of a mold. Their rustic charm comes from their uneven, handmade shapes, which I like to think of as “perfectly imperfect.”

Chanukah is all about fried foods, and Sfenj is just that. You can prepare and fry them in one day, making them a delicious addition to your Chanukah table. Whether you want something different or just enjoy trying new recipes, Sfenj won’t disappoint.

If you’re looking for more Chanukah recipes, don’t miss my traditional sufganiyot or, if you’ve got some sourdough discard waiting to be used, try these crispy sourdough rosettes for a fun twist.

Frying Tips

• Choose the right oil: Refined coconut oil is my preferred choice for frying because it has a high smoke point and a neutral flavor. Unlike virgin coconut oil, refined coconut oil won’t add a coconut taste to your food.
• Keep the temperature steady: Maintaining the oil at a consistent 350°F is key to perfectly fried Sfenj. If the oil gets too hot, the outside will burn before the inside cooks through. If it’s too cool, the dough will absorb more oil and become greasy. Using a candy thermometer makes it easy to monitor and adjust the temperature as needed.

Sourdough Sfenj

These light and fluffy Moroccan doughnuts are crispy on the outside, soft on the inside, and so simple to make. Toss them in sugar or drizzle with syrup for the perfect Chanukah treat—or any time you’re craving something deliciously rustic.

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Servings

15

1x2x3x

Ingredients

• 150 g sourdough starter at its peak
• 330 g warm water not hot
• 500 g all-purpose flour
• 75 g honey
• 8 g salt
• Oil for frying I recommend refined coconut oil or avocado oil for a neutral flavor

Instructions

• In a large mixing bowl, add all the ingredients except the salt. Mix the ingredients until a dough forms.
• Cover the bowl and let it rest for 12–15 minutes to allow the flour to absorb the water..
• Sprinkle the salt over the dough and knead for 3–5 minutes. The dough will be sticky—this is normal, so don’t add extra flour. Once the dough feels elastic and smooth, cover it and let it rise in a warm spot for 4–6 hours, or until it's airy and almost double in size.
• Line a tray with paper towels and place a cooling rack on top. Fill a small bowl with water to keep your hands wet while shaping the dough. Heat oil in a deep pot to 350°F.
• Wet your hands to prevent sticking, then pinch off a golf-ball-sized piece of dough. Poke a hole in the center and gently stretch it into a rustic doughnut shape. Carefully drop it into the hot oil and fry for about 2 minutes per side, or until golden brown.
• Let the fried Sfenj rest on the prepared tray to drain any excess oil. While they’re still warm, coat them generously with granulated sugar or drizzle with honey.