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.
Servings
15
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.