Like a doughnut, but better: Moroccan sfenj
Moroccan sfenj, a traditional deep-fried dough, is giving the classic doughnut some competition. So how do you make it perfectly? Here’s how.
Ingredients (serves 4):
- 1 1/2 cups sifted white flour
- 2 tablespoons sugar
- A pinch of salt
- 3 1/2 cups lukewarm water (850 milliliters)
- Canola oil (for frying)
- 2 tablespoons dry yeast (22 grams)
Instructions:
- Using a stand mixer on medium speed, mix the flour, water and sugar היטב for about one minute. Add the yeast and continue mixing. Then add a pinch of salt and mix for about two more minutes.
- Transfer the dough to a large bowl, cover with a towel and let it rise in a warm place for about 30 minutes, until it doubles in size.
- After the dough has risen, heat canola oil to 320–340 degrees Fahrenheit (160–170 degrees Celsius) in a deep pot. Lightly wet your hands with water and take a small ball of dough (about 35 grams). Form a hole in the center, gently stretch the dough around it and carefully place it in the hot oil.
- Fry for about three minutes on each side until golden brown. Note: If the oil is too hot, the sfenj will burn on the outside while remaining undercooked inside.
- For topping: Drizzle with honey, dust with powdered sugar or sprinkle with cinnamon. Serve hot.
Recipe courtesy of Mimi Neeman.
The mufleta: A one-of-a-kind treat with butter
Unlike any other, this is the perfect recipe for mufleta, a traditional Mimouna flatbread served with butter and honey.
Ingredients (serves 4):
- 1/2 kilogram all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 270–300 milliliters hot water
- 2 tablespoons softened butter (30 grams)
- 30 grams clarified butter (for serving)
- 1 tablespoon honey
Instructions:
- Place all the ingredients in a bowl, except for the softened butter and clarified butter, and knead until a dough forms that is not overly soft. Cover and let rest for 20 minutes.
- Divide the dough into 10 balls and coat each with softened butter. Set aside and let rest for 15–30 minutes.
- Roll each ball thinly on a greased surface and spread with clarified butter. Roll up the dough and let it rest for 10 minutes. Then roll it out again.
- Cook for several minutes on each side in a pan greased with clarified butter until lightly browned. Serve with honey.
Recipe courtesy of Erez Komarovsky.