🇲🇦 Traditional Moroccan Sfenj (Moroccan Doughnuts)
Crispy on the outside, light, airy, and chewy on the inside!
Moroccan Sfenj is a beloved traditional doughnut enjoyed throughout Morocco. Unlike sweet cake doughnuts, Sfenj has a soft, airy texture with a slightly crisp exterior. It is often served warm for breakfast or as an afternoon snack with Moroccan mint tea.
Yield
Makes 10–12 Sfenj
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 teaspoons instant dry yeast (7 g)
- 1 teaspoon salt
- 1 teaspoon sugar
- About 2 cups (480–520 ml) warm water, as needed
- Vegetable oil, for frying
Instructions
1. Prepare the Dough
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Gradually add the warm water while mixing until you obtain a very soft, sticky dough. The dough should be wetter than bread dough but still hold together.
2. Knead the Dough
Using your hand or a sturdy spoon, knead the dough for about 10–15 minutes. The dough should become smooth, elastic, and stretchy.
Because it is very sticky, avoid adding extra flour unless absolutely necessary.
3. First Rise
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for 1½ to 2 hours, or until it has doubled in size and is full of bubbles.
4. Heat the Oil
Pour about 2–3 inches (5–7 cm) of vegetable oil into a deep frying pan or heavy pot.
Heat the oil to 350°F (175°C).
5. Shape the Sfenj
Lightly wet your hands with water to prevent sticking.
Take a small portion of dough, about the size of a golf ball or slightly larger.
Gently stretch it with your fingers to form a ring with a hole in the center.
Carefully place the dough into the hot oil.
Repeat with additional pieces, being careful not to overcrowd the pan.
6. Fry Until Golden
Fry the Sfenj for 2–3 minutes per side, turning occasionally until both sides are beautifully golden brown and crisp.
7. Drain
Remove the Sfenj with a slotted spoon and place them on paper towels or a wire rack to drain any excess oil.
Serving Suggestions
Serve the Sfenj warm with:
- Powdered sugar
- Granulated sugar
- Honey
- Jam
- Soft cheese
- Butter
- Moroccan mint tea
- Coffee
They are best enjoyed fresh on the day they are made.
Tips for Perfect Moroccan Sfenj
- The dough should be very soft and sticky. This is the secret to a light and airy texture.
- Wet your hands with water instead of adding extra flour when shaping the dough.
- Make sure the oil is hot enough before frying. If it’s too cool, the doughnuts will absorb excess oil.
- Do not overcrowd the pan, as this lowers the oil temperature.
- Sfenj is at its best when served fresh and warm.
Storage
Sfenj is best eaten the same day. If necessary, store leftovers in an airtight container at room temperature for up to one day. Reheat briefly in the oven or air fryer to restore some of the crispness.
The Result
Traditional Moroccan Sfenj has a crispy golden exterior with a light, airy, and slightly chewy interior. Its simple ingredients and authentic flavor have made it one of Morocco’s most beloved street foods and homemade treats for generations.
