Dessert
Sfenj Mini Donuts
About this dish
Sfenj are Moroccan fried doughnuts, beloved for their airy, slightly crisp exterior and soft, chewy interior. These mini versions are perfect for snacking, often enjoyed with a dusting of powdered sugar or a drizzle of honey.
The dough is simple—flour, yeast, salt, and water—but the technique of shaping and frying them into golden rings takes practice. Made with patience and fragrant lemon-scented hands, these sfenj are a taste of Moroccan street food culture.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain200 g
Imperial measurement: 1.5 cups
Sugar
other1 tbsp
Active dry yeast
other2 tsp
Salt
seasoning0.5 tsp
Warm water
liquid200 ml
Imperial measurement: 0.85 cup
Vegetable oil (for deep frying)
fat2 liters
Imperial measurement: 8.5 cups
Method
Activate the yeast
10 minutesMix the yeast and sugar with about 100 ml of warm water. Let it rest for 10 minutes until frothy.
Mix the dough
20 minutesIn a large bowl, combine the flour, salt, yeast mixture, and remaining water. Stir with a wooden spoon until a sticky dough forms. Cover with a damp cloth and let rest for 20 minutes. The dough will be very soft.
Knead the dough
10 minutesOil your hands lightly. Punch down the dough and knead it in the bowl for about 5 minutes. The dough should become stretchy and less sticky. Let rest for another 10 minutes.
Shape the donuts
2 minutesHeat the frying oil to 370°F (190°C) in a deep pot. Wet your hands to prevent sticking. Grab a small handful of dough, make a hole in the center with your finger, and stretch it slightly into a ring. Gently slide it into the hot oil.
Fry the donuts
6 minutesFry 2-3 donuts at a time, turning once, until golden brown on both sides, about 2-3 minutes per side. Avoid overcrowding. Drain on paper towels.
Serve
1 minuteDust with sugar or drizzle with honey. Serve warm.
Equipment
- Large bowl
- Wooden spoon
- Deep pot for frying
- Slotted spoon
- Paper towels
- Damp cloth
Nutrition facts
Tips
- Use warm water (around 110°F or 45°C) to activate the yeast—too hot will kill it. After shaping, the dough is sticky, keeping your hands oiled or wet makes handling easier.
- For.
- For extra flavor, add a few drops of orange blossom water to the dough.
Serving suggestions
- Enjoy sfenj mini donuts warm with a dusting of powdered sugar or cinnamon sugar. They are also delicious dipped in warm honey or accompanied by mint tea.
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Recipe by
Youssef Benali
Specialises in Moroccan cuisineYoussef makes tagine with preserved lemons he aged for 6 months. He is a patient man.
Describe yourself in three words: Patient, fragrant, lemon hands.