Tasty Doughnuts with warm spices for the festive season!
Served during Hanukkah (Maghrebi doughnuts)
These doughnuts are small tasty unique crisp treats that are just the right amount of sweetness. Unlike, typical fried or even baked doughnuts, the texture of Sfenj is spongy on the inside, making it distinct. These doughnuts are different so don’t think about the stereotypical commercial doughnut. Did you know that Beignets were inspired by Sfenj doughnuts in the 13th century? Sfenj (derived from the Arabic word for sponge, Safanj) are simple to make and a very delightful doughnut to enjoy with tea or coffee.
We make them during our Sephardic Hanukkah celebration, but they can be enjoyed anytime. Traditionally, a Moroccan street food, these little adorable rings of dough are usually served with honey and/or with a good dusting of sugar.
I always like to make it a bit different than traditional, and I use green cardamom. I have made these for friends and family quite a lot over the years and the addition of cardamom is a definite crowd-pleasing staple in our family. Sometimes, I even combine caster sugar and icing sugar for a fun textured coating, but here is the version that I usually make at home. I do hope you enjoy it!
Ingredients:
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7g (2 ¼ teaspoon) active dry yeast (1 sachet)
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240 ml (1 cup) warm water
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190g (1 ½ cups) plain flour
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1/4 teaspoon kosher salt
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3 tablespoons caster sugar (or light brown sugar)
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1/8 teaspoon freshly grated nutmeg
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1/8 teaspoon ground cardamom
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oil for frying (corn oil, or vegetable oil)
Spice Sugar Coating:
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300g (1 ¼ cup) caster sugar (or light brown sugar)
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2 teaspoons ground cinnamon
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1/8 teaspoon ground cardamom
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120 ml (½ cup) organic honey
Special Equipment: 2 wooden skewers, 4 Qt./3.78 L—Capacity Dutch oven or large pot, large mixing bowl, small bowl, greaseproof paper/baking parchment, kitchen towelettes or napkins, and Microplane grater (for zesting).
Method:
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1. In a glass, add the warm water and dissolve the sachet of yeast. Set aside for 5 – 8 minutes. Meanwhile, line a small baking tray or large plate with kitchen towelettes or napkins. Set aside.
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2. In a large mixing bowl, thoroughly combine flour, salt, sugar, nutmeg and cardamom. Then slowly pour in the water with dissolved yeast, while mixing with a silicone spatula or by hand. The dough will be very sticky. Cover with cling film and let it stand in a warm area for 2 hours, or until it has doubled in size.
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3. In a 4 Qt./3.78 L—Capacity Dutch oven over medium-low heat, add the oil to about 2 inches high (about 5 cm).
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4. Sugar Coating: In a small bowl or shallow container, mix the sugar, cinnamon, and cardamom together. Use a fork to blend. Set aside.
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5. Meanwhile, as the oil is heating, fill a small bowl with water to dip your hands into (this will prevent the dough from sticking to your fingers as you form the doughnuts).
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6. Return to the mixing bowl of dough and use your hand or fist to lightly tap (not punch) the dough in, to remove some of the air. (This is a wet dough, so it will be quite sticky and moist). Use a spoon and scoop out about the size of a small ice cream scoop (around the size of an egg) round of dough.
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7. Now, lightly dip one hand in the bowl of water, scoop the dough out onto the wet hand, then dip the fingers of your other hand in the bowl of water, and shape the dough into a small doughnut by rolling it into a ball first, then using your thumb and fingers to poke a small hole in the centre of the dough.
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8. Carefully, place the dough away from you, in the hot oil and cook each side for 2-3 minutes, or until it turns golden brown. Use the wooden skewers as a tool to turn the doughnut over to cook the other side, making sure each side is golden brown. (Only cook one to three doughnuts at a time, and do not crowd the Dutch oven. Take your time).
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9. Remove the doughnut and place it on the prepared kitchen towelettes or napkins. Immediately, dust both sides generously with the cinnamon-cardamom sugar mixture. Repeat the process until all the dough is used.
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10. After you have cooked all of the doughnuts, use a spoon to lightly drizzle each of the doughnuts with the honey, on both sides. Then, sprinkle an additional dusting of the cinnamon-cardamom sugar coating on top, if desired. These are best served immediately or serve them still warm. Enjoy!
Recipe by: Madison B. Siobhan of FASHION TALES Blog
Helpful Notes:
Sfenj is best served and devoured as soon as they are made. However, if you want to make these for guests but are not serving them immediately do the following: About 1 – 2 hours ahead of time fry the doughnuts. Then, place them on baking parchment, and dust both sides of the doughnuts with the sugar mixture. Set aside, uncovered. Then, just before serving, drizzle heated honey over the doughnuts.
Can I make this a day ahead of time?
If you want to make this ahead of time, save the dough overnight (or a few hours ahead of time) by covering the bowl of risen dough with cling film and place in the refrigerator. The very next day, remove the dough from the refrigerator one hour before you are ready to fry the doughnuts. This will allow the dough to reach room temperature and rise.
I cannot get the perfect round shape, did I do something wrong? No! These are not the type of doughnuts that are supposed to be in a perfect circle. Remember, this dough is NOT going to be like a bread or cake mixture! Due to the sticky dough, Sfenj is a more rustic-looking doughnut, the irregular shapes of each one are what make it unique. Embrace it and enjoy! *Alternatively, if you really have trouble shaping the doughnuts into rings, just make a flat-like round of dough and place it in the oil for frying.
Citrus Extras!
Try adding a little orange zest to the tops of the fried doughnuts after you have drizzled them with honey, just before serving. It’s a wonderful added flavour that I add when serving these to guests — it’s entirely optional though! Omitting the orange zest is closer to the traditional doughnuts, so just make these without the zest, if you prefer, they will still come out good.
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