Making Moroccan fried doughnuts for the first time. Baking Challenge #24 Sfinge

I’m doing a baking challenge, every Friday I release a new video! This is challenge number 24.

This time I made Sfinge, Moroccan fried doughnuts! I had never heard of them before this challenge and now I’m a fan! Super simple and tasty.

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#pattysbakingchallenge
In total there are 31 days in this challenge and I’m going to be posting all of them, every Friday.

Join me in this baking journey!
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Ingredients:
360g flour
2 teaspoons instant yeast
1 teaspoon salt
300g warm water

Sugar to coat
Oil for frying

Happy Baking!
Patty

Hi, my name is Patty and I’m doing a baking challenge. I release a video every Friday. Welcome to this week’s video. Now, let’s find out what I’m baking this week. Let’s see what I’m baking next. Let’s go over here. Okay. I don’t know what this is. Let it say swing. This is what I’m making next. Hey guys. So today we are making sping. They are a popular street food in Morocco and I have never tried them or made them. So let’s give it a try today. They seem really simple to make. Basically a lemon dough that is then fried and can be tossed in sugar or honey. I’m going to toss most of them in sugar and then then I’m going to leave a couple to taste plain. From what I read, they are uh mostly available plain, but then they won’t be a sweet. It’s more like a savory snack. Um because the recipe doesn’t have any sugar. So, uh let’s uh give this a try and hope it goes well. Let’s do this. 360 g of flour, 2 tepoon of yeast, instant yeast, one teaspoon of salt. Mix it a little bit. 300 g of warm water. Okay. So, now it’s all mixed and we need to leave it to proof until it has doubled in size. one to two hours depends on the temperature in the room. Cover it up and leave it to rest at room temperature. So now it’s time to shape this finger and to fry them. So I’ve got here this setup here. My oil is warming up. I’m waiting for it to get to 160° C. And this is my bowl with the dough that has been resting for 2 hours. And this is water. And after frying, I’ll set this finger here. And then I’ll toss them in the sugar. Okay, I’m going to turn this down a little bit so that the temperature is not too high. It’s now at 170° C. I don’t want it to uh get over uh the 180 with my hands and remove some of the dough and shake it kind of like a donut. Another one. They will always be a little bit wonky because we are just using our hands in this very wet dough. Take this one out. I’m going to I want them to reach darker color. So, I’m waiting a little bit to get those out. Let’s coat this one in sugar. [Applause] Let’s cross these ones. All done. I left this two plane. Now it’s time to taste the sing. I don’t know how they are pronounced in Morocco, so I’m just saying sing. I started by making them larger and by the end I made them bit smaller. I think this is the the right size. The small ones. This one’s the last one that I made. So, didn’t even make any shape. This one is also plain. Just going to try it. Check this. Yeah, it’s basically fried dough. It needs something else. to me. Let’s try this one over here. This one is better. This is very similar to the Portuguese um furish. It’s very soft. I mean, it’s sweet. It’s fried. It’s uh soft and fluffy. Can I eat that? Yeah, they’re pretty good. This should also be pretty good with honey. I think sometimes they are dipped in honey. Yeah, this was a pretty uh easy recipe. It was like 3 minutes to to make the first part and then we just needed to wait the 2 hours for 8 to 11 and then the frying bit was like I don’t know 20 minutes. So, it’s very very quick. I hope you like this video. I’ll be back on Friday with another one and see you next week. Bye.