Moroccan Sfenj: The Traditional Doughnuts Everyone Loves

Light, airy, and wonderfully crisp on the outside, Moroccan sfenj is one of the most beloved traditional doughnuts in North African Jewish communities. Unlike cake style doughnuts, sfenj has a soft, chewy interior and a beautifully golden crust that makes it impossible to stop at just one.

Whether you're serving them as a special family treat or adding them to your Chanukah table, these homemade doughnuts are surprisingly simple to prepare and absolutely worth the effort.

Ingredients

• 1 kg flour
• 2 tablespoons dry yeast
• 4 tablespoons sugar
• 2 eggs
• Lukewarm water, as needed
• Powdered sugar, for serving

Directions

Place the flour, yeast, sugar, and eggs in a large bowl.

Gradually add the lukewarm water while mixing until a loose, sticky dough forms. The dough should be much softer than standard bread dough.

Transfer the dough to a lightly greased plastic bag or cover the bowl well, and let it rise for about 30 minutes.

After the first rise, knead the dough briefly and add another 1/2 cup of water. Mix until incorporated.

Allow the dough to rise again for another 30 minutes.

Heat oil in a deep frying pan over medium heat.

With lightly oiled hands, take portions of dough and gently shape them into rings by creating a hole in the center.

Carefully place the dough rings into the hot oil and fry until golden brown on both sides.

Transfer the sfenj to paper towels to remove excess oil.

Allow them to cool slightly, then generously dust with powdered sugar before serving.

A Taste of Tradition

Freshly fried sfenj is best enjoyed warm, when the outside is crisp and the inside is soft and airy. Pair them with a hot cup of coffee or tea, and you'll understand why this classic Moroccan treat has remained a family favorite for generations.