Sfenj is one of the most popular types of bread in Serbia. This sweet, fried dough is typically eaten with sugar. In this recipe, the yeast is dissolved in warm water. The flour and salt are then mixed. After three to four hours, the dough should rise. After the first rise, the dough should be shaped into small balls and then expanded into rings. The rings should then be dipped into sugar and served immediately.
- 2 tsp Yeast
- 1 1/4 cup Warm Water
- 3 cups Flour
- 1 tsp Salt
- Dissolve the yeast in warm water and set aside.
- Mix the flour and salt in a large bowl. Add the water and yeast mixture, and stir vigorously with a large spoon until completely mixed. The dough should be too sticky to knead or shape by hand.
- Cover the bowl and leave to rise for three to four hours, until double or triple in bulk.
- In a large pot, heat an inch or more of oil until hot. Dip your hands in water and pull a piece of dough about the size of a plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place dough in the hot oil.
- Fry until golden brown, flipping once or twice. Repeat this process with rest of dough. Remove the finished sfenj and place on a plate lined with paper towels to drain. Serve the sfenj hot. If desired sprinkle in cinnamon sugar.
Read more othe Morroccan Dessert recipe : Moroccan Coconut Tea Cakes
About Sfenj Donuts
The origin of sfenj is from the Al Andalus region of Spain. From 711 to 1492, the region was under Muslim rule. For a long time, the present-day Andalusia was part of this area. The recipe for sfenj is a simple dough that a baker drops into boiling oil. This dough should be doubled in order to ensure that the dough is firm.
The sfenj recipe is an old Jewish favorite. The dough is a sticky mixture that is eaten with a cup of tea. Traditionally, sfenj is served hot or dipped in honey. The sfenj recipe is a must-have for any celebration. It’s hard to pass up the opportunity to indulge in a delicious, traditional dish. Sfenj is a tasty breakfast snack for any occasion and is popular with all religions throughout North Africa and the Middle East.
Sfenj is a delicious traditional Moroccan dessert. It is made of a sticky dough that’s covered in sugar or honey. It’s an excellent snack for both breakfast and tea. In fact, it’s one of the few foods that can’t be missed. You can even make it ahead of time and store it in the refrigerator for several days. The dough is a great way to enjoy the sfenj in a Moroccan restaurant!
- Do you know how to make Moroccan Matbucha
Sfenj is a traditional Moroccan dessert. Its sticky dough is fried and covered in honey and sugar. It’s difficult to stop at just one. They are so delicious, that it’s almost impossible to resist eating them. When you’re in Morocco, you’ll find them everywhere. If you’re in the mood for a sweet treat, you’ll find a perfect recipe here.
The Moroccan version of sfenj is a simple dough that is deep-fried and covered with sugar. These are a delicious treat popular among the Jews of Morocco and are a common food in many regions of North Africa and the Middle East. A few pieces are usually eaten, and they’re impossible to stop eating them once you’ve had a few. Oftentimes, sfenj is a staple in the Moroccan kitchen.
Sfenj is a traditional Moroccan food. It is a doughy, chewy treat made from unsweetened dough. The rings are deep-fried and are served with sugar. Sfenj is traditionally eaten during the Hanukkah season. But it is also available during the Jewish holiday season. You can find a delicious sfenj recipe by reading more about the cuisine of Morocco. This delicious, sweet dough is also great for parties and special occasions.
Sfenj is an important part of Moroccan culture. According to a 12th century poet, a baker who makes sfenj was considered worthy as a king. While it is not known exactly when sfenj first came to the Maghreb, it was probably a popular food during the Marinid dynasty. It is hard to say when it was first created, but it is likely that it was eaten in the Mediterranean region during the 13th century.