Sfinge, Moroccan Doughnut

Sfinge, Moroccan Doughnut



Moroccan donuts are the perfect dessert, very simple to prepare and always stealing the show with compliments, you will make it once and you will understand why.
I have made thousands of Sfinge in my life.
This is a recipe that will work for you if you do exactly as it says

Make the dough 2 hours before serving.  Sometimes I keep the rest of the dough covered within the fridge for the next day.

In a deep mixing bowl:
5 ⅓ cups all purpose white flour
¾  tablespoon salt

In a measuring cup:
3 cups warm water
1 ½ tablespoon dry yeast
2 ½ tablespoon sugar 

For frying:
1 liter oil ( i use sunflower or grapeseed or canola)

To cover the Sfinge:
2 cups of sugar

 

  • In a deep mixing bowl put the flour and salt and stir
  • In a measuring cup put  3 cups of warm water with the dry yeast and sugar, stir well, wait a minute and stir again.
  • Pur the yeast water into the bowl with the flour and mix with a  spoon for a couple of minutes until you get a soft and solid mix.
  • Cover with kitchen cloth and put aside to rise for an hour. (it can reach the cloth) 
  • In a rice pot pur all the 1 liter of oil and let it come to high heat( you can put the edge of a toothpick and see if bubbles comes around it, if yes it is ready to use) 
  • Wet your hand with water and tear a piece of dough, using one hand picking the dough and the other hand cutting the dough fin the bottom like a scissor  (use ¼  cup size in your hand)
  • Make a hole in the middle of the dough in your hand  with both thumbs
  • Put it in the oil drop it with very gently into the oil 
  • Keep doing it  add more Sfinge to the oil until there is no room
  • When the side down is light brown, flip it to the other side until ready 
  • The dough will puff while frying 
  • Take the Sfinge out of the pot and deep it all around in sugar .

Serve on a beautiful plate.