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.
