Sfenj Moroccan Donuts

It’s time for some SFENJ! 🇲🇦

Moroccan street style doughnuts (vegan) yes there are versions of these across the Maghreb but my daughter is half Moroccan so I’ve learnt the Moroccan recipes for her!
These are super sticky – so once you make the batter you need to use water to help shape the donuts before you drop them into the oil, this does take LOTS of practice but my daughter loves these somedays after school so I love making them for her

350-400ml warm water
1tbsp yeast
Itsp sugar
1tsp salt
1tbsp baking powder
500g plain flour

Mix together the warm water and yeast and allow to activate for 10mins
Add all the other ingredients to a bowl and work the dough until it’s super sticky. Leave to rest for a further 15mins. Fry in neutral flavoured vegetable oil for a few minutes either side until golden and crispy.
As normal, serve with a hot cup of Moroccan mint tea !
BESAHA
#morocco #moroccanfood #stenj #moroccan #moroccanrecipes

Not your traditional donut, but loved across Morocco. Normally had with a Moroccan mint tea. Now, these are called Svenge and eaten across Morocco on the streets. They’re absolutely incredible. They’re also vegan. Um, absolutely delicious. So, no eggs are used in the base of this doughut. Now, it’s a super super sticky donut and you really, really need to know how to work this cuz you essentially have to stretch it and place it straight into the hot oil. Yes, your fingers may get burnt in the process, but I am a pro. I have been doing this for years now. This mixture is really interesting. Make sure the yeast is fresh so that you get the best rise. You can put some sugar on it if you want, but this isn’t traditional. Normally, just eaten straight like this with a cup of tea. Delicious.