Sfinge - Moroccan Hanukkah Doughnuts
These simple yet delicious Moroccan Jewish doughnuts are a Hanukkah tradition, featuring sticky dough rings fried until golden and rolled in sugar for a perfect holiday treat.
1 hour 30 minutes
Serves 12
Easy
Instructions
- 1.In a stand mixer fitted with a dough hook, add the flour, dry yeast, sugar, and salt.
- 2.Blend the ingredients using low speed for 1 minute.
- 3.Add the water and mix for 3 minutes on medium-low speed until the dough is unified. The dough will be sticky - It's ok.
- 4.With greased hands, knead the dough on a lightly greased surface.
- 5.Place the dough in a greased bowl and cover with a plastic wrap. Place it in warm spot for the dough to rise. Let it double in size for about an hour.
- 6.With greased hands, punch the dough to deflate it. Knead it a bit then cover and let it rise again for 30 minutes.
- 7.In a heavy-bottomed large pot, heat about 2-inch-high vegetable oil over medium heat until it reaches 338°F / 170C on a thermometer.
- 8.Wet your hands with water from a bowl. Take a piece of dough the size of a tennis ball. Roll it to a ball, use your fingers to make a hole in the dough and gently stretch it into a ring.
- 9.Gently put it in the oil and fry it from both sides until golden. Repeat with the remaining dough.
- 10.When the Sfinge are ready roll it in the sugar before it cools off.
- 11.Arrange the Sfinge on a nice serving plate.
Ingredients
- •1 package of all purpose flour (907g)
- •2 tablespoons of dry yeast
- •1/3 cup of light brown sugar
- •1 teaspoon of salt
- •4 cups of lukewarm water (920 grams)
- •A bowl with water to wet your hands
- •1 cup of light brown sugar (for coating)
Instructions
- 1.In a stand mixer fitted with a dough hook, add the flour, dry yeast, sugar, and salt.
- 2.Blend the ingredients using low speed for 1 minute.
- 3.Add the water and mix for 3 minutes on medium-low speed until the dough is unified. The dough will be sticky - It's ok.
- 4.With greased hands, knead the dough on a lightly greased surface.
- 5.Place the dough in a greased bowl and cover with a plastic wrap. Place it in warm spot for the dough to rise. Let it double in size for about an hour.
- 6.With greased hands, punch the dough to deflate it. Knead it a bit then cover and let it rise again for 30 minutes.
- 7.In a heavy-bottomed large pot, heat about 2-inch-high vegetable oil over medium heat until it reaches 338°F / 170C on a thermometer.
- 8.Wet your hands with water from a bowl. Take a piece of dough the size of a tennis ball. Roll it to a ball, use your fingers to make a hole in the dough and gently stretch it into a ring.
- 9.Gently put it in the oil and fry it from both sides until golden. Repeat with the remaining dough.
- 10.When the Sfinge are ready roll it in the sugar before it cools off.
- 11.Arrange the Sfinge on a nice serving plate.
