Sfenj (Moroccan Doughnuts)

Ingredients

• •400 g all-purpose flour
• •2 tsp active dry yeast
• •1 tsp salt
• •320 ml warm water
• •500 ml neutral oil, for frying

Directions

1. 1Whisk the yeast into the warm water and leave five minutes until it foams.
2. 2Mix into the flour and salt to a very wet, slack dough. It should not hold a shape.
3. 3Slap and fold the dough in the bowl for five minutes, then cover and rise ninety minutes until bubbly.
4. 4Heat the frying oil to 180C. Wet your hands thoroughly.
5. 5Pull off a handful of dough, poke a hole through the centre, stretch it wide and lower it into the oil.
6. 6Fry two minutes a side until crackled and deep gold. Drain and eat hot.

💡 Keep a bowl of water beside you and re-wet your hands before every ring. Dry hands tear this dough instead of stretching it.

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