Snack · 90 min · moroccan

Sfenj (Moroccan Donuts)

A Moroccan snack built around flour and water — on the table in 90 minutes. The macros do the talking: 8g protein, 64g carbs, and 12g fat in every 370-calorie serving. Naturally vegan and vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Flour
• 1.75 cups Water
• 2.25 tsp Instant yeast
• 2 tbsp Sugar
• 1.5 tsp Salt
• 3 cups Vegetable oil

Steps

1. Mix everything except the frying oil into a very wet, sticky dough — wetter than you think it should be. Knead or slap it for 10 minutes until smooth and elastic.
2. Rise 1 hour until doubled and bubbly. The dough will still be sticky; that is correct and essential for the chewy texture.
3. Heat the oil to 350°F. With well-oiled hands, pull off a piece of dough, poke a hole through the middle, and stretch it into a rough ring. Imperfect rings are traditional.
4. Fry 2 to 3 minutes per side, until deep golden and puffed. They should bob and turn almost by themselves.
5. Drain on a rack and dust with sugar while hot, or serve plain the street-vendor way.
6. Eat within the hour, preferably standing up, possibly burning your fingers. Sfenj waits for no one and stales by afternoon.

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