Moroccan Sfenj Donuts✨A must at your upcoming Mimouna, a celebration culminating the holiday.

Moroccan Sfenj Donuts✨
A must at your upcoming Mimouna, a celebration culminating the holiday of Passover.

Makes: About 40 donuts
Prep Time: 2.5 hours (includes proofing time)
Cook Time: 30 minutes

Ingredients

•1 kilogram (1000 grams) all-purpose flour
•2 heaping tablespoons dry active yeast (24 grams)
•1 teaspoon salt
•3 cups water (reserve ½ cup for adjustments)
•½ cup sugar (110 grams)
•Neutral oil for frying (about 1 liter)
•Granulated sugar for coating

Instructions

1. Prepare the Dough:
In a large bowl, combine flour, yeast, salt, sugar, and about 2½ cups of water.
2. Mix by hand, kneading until the dough becomes sticky and hydrated. Add the remaining water as needed.

Knead:
3. Knead the dough for about 6 minutes until smooth and elastic. Tip: if dough is sticky DO NOT ADD FLOUR, oil the palms of your hands and continue kneading.

Proof:
Cover the bowl with plastic wrap and let the dough proof for 1 to 1.5 hours, or until it doubles in size.

Heat Oil:
Heat oil in a deep pan to 365°F (use a thermometer to ensure accuracy).

Shape the Doughnuts:
Without deflating the dough, pinch off a piece about the size of a ping-pong ball. Tip: dip your fingers in some oil to prevent dough from sticking to your hands.
Create a hole in the center and gently stretch the dough into a ring shape.

Fry the Sfenj:
Carefully place the shaped dough into the hot oil. Using a fork, circle it around the center of the donut opening it up so it doesn’t close in.
Fry until golden brown on one side, then flip to brown the other side.

Cool Slightly:
Remove the donuts and place them on a wire rack to drain excess oil.

Coat with Sugar:
While the donuts are still warm, thoroughly coat them with granulated sugar in a bowl.