Description
Sfenj are classic Moroccan doughnuts: crispy on the outside, airy and chewy on the inside. Made from a simple yeast dough, they puff beautifully when fried and are best enjoyed hot with honey or sugar.
Introduction
This beloved Moroccan street-food treat is made with only flour, yeast, salt, and water—yet the result is incredibly light and delicious. The dough is sticky and stretchy, producing doughnuts that puff dramatically in hot oil. Perfect for breakfast, snacks, or serving with tea.
Why You’ll Love This Recipe
Super simple ingredients
Authentic Moroccan texture
Crispy, airy, and light
Perfect with honey or powdered sugar
Ingredients
500 g all-purpose flour (about 4 cups)
1 tbsp active dry yeast
1 tsp sugar
½ tsp salt
Warm water (as needed for dough)
Oil for frying
Instructions
1. Prepare the Dough
In a large bowl, mix the flour, salt, sugar, and yeast.
Add warm water slowly while mixing with your hand.
The dough should be very soft and sticky, thicker than pancake batter but not firm.
Knead well for about 10 minutes until smooth, stretchy, and elastic.
2. Let It Rise
Cover the bowl and let the dough rise for 45 minutes to 1 hour, or until it doubles in size.
3. Shape the Sfenj
Wet your hands with water to prevent sticking.
Take a small handful of dough and gently stretch it.
Use your fingers to make a hole in the center to form a ring.
Place each piece on a lightly oiled surface to rest briefly.
4. Frying
Heat oil in a deep pan over medium heat.
When the oil is hot (but not smoking), carefully lower each dough ring into the oil.
Fry while flipping until golden brown on both sides.
Keep the heat medium so the sfenj puff up without absorbing too much oil.
5. Serve
Serve immediately while hot.
Drizzle with honey, dip in sugar, or enjoy as-is.
Variations
Sugar-coated sfenj
Honey-dipped sfenj
Large sfenj rings for sharing
Tips for Best Results
Use warm—not hot—water for good yeast activation.
Keep your hands wet when handling the dough.
Don’t overcrowd the pan; fry one or two at a time.
Serve right away for the best texture.
Serving Suggestions
Honey
Powdered sugar
Nutella or jam
Moroccan mint tea
FAQs
Why is the dough so sticky?
Sticky dough is what makes sfenj airy and chewy.
Can I bake instead of fry?
Traditional sfenj must be fried to achieve the correct texture.
Conclusion
This simple Moroccan sfenj recipe gives you perfectly puffed doughnuts with a crispy shell and a cloud-like interior. A warm, nostalgic treat for any time of the day.