North African · Pastry

Sfenj Moroccan Doughnuts

Name: Sfenj Moroccan Doughnuts
Total time: 3 h 11 min
Yield: Makes 8 doughnuts
Cuisine: North African
Ingredients: 250 g all-purpose flour; 1 tsp instant yeast; ½ tsp fine sea salt; 1½ tsp sugar; 1 egg yolk; 180 ml water, lukewarm, about 32 C; 500 ml avocado oil, plus a little for greasing the tray and bowl; 30 g confectioners' sugar

Light, chewy ring doughnuts from a soft yeasted dough, fried until golden and dusted with sugar. They are best eaten straight from the pan, still warm.

YieldMakes 8 doughnuts
Hands-on25 min
Total3 h 11 min
Difficulty

Ingredients

Dough

250 gall-purpose flour
1 tspinstant yeast
½ tspfine sea salt
1½ tspsugar
1egg yolk
180 mlwater, lukewarm, about 32 C

Frying

500 mlavocado oil, plus a little for greasing the tray and bowl

To serve

30 gconfectioners' sugar

Diet

Vegetarian (lacto-ovo)

Contains

Gluten
Egg
Birds' eggs (any)
Wheat
Corn (maize)
Avocado
Yeast

Taste

Sweet
Richness / fat

Texture

Crisp

Equipment

Stovetop

Season

Any season

Occasion

Weekend project

Effort

20–45 min active
Over 3 hours total
Difficulty 2
Kid-friendly

Nutrition

Calories: moderate
Protein: low
Carbs: high
Fat: moderate
Fiber: high
Sodium: moderate

Budget

Budget: low

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Method

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