Delicious Moroccan Sfinge: Homemade Doughnuts Recipe

Ingredients

500g of all-purpose flour
2 tablespoons of sugar
½ teaspoon of salt
1 tablespoon of yeast
1 teaspoon of aniseed (optional)
1 egg (optional)
300ml of warm water (approx.)
Vegetable oil for deep frying
Granulated sugar for coating

Steps and instructions

Combine the flour, sugar, salt, yeast, and aniseed in a large mixing bowl.
If you choose to use an egg, beat it in a separate bowl and add it to the mixture now.
Gradually add the warm water to the mixture, stirring until it forms a smooth, sticky dough. The consistency should be somewhere between a pancake batter and a bread dough.
Cover the bowl with a clean cloth and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
Heat the vegetable oil in a deep pan or deep fryer to 180°C (356°F).
Wet your hands with a little water, take a piece of the dough and shape it into a ball or a doughnut shape with a hole in the center.
Deep fry the doughnuts a few at a time. They should float to the surface shortly after being dropped in the oil. Turn them occasionally so they brown evenly.
Once the doughnuts are golden brown, remove them from the oil with a slotted spoon and drain them on kitchen paper.
While they are still warm, roll the doughnuts in granulated sugar.
Enjoy your Sfinge hot or warm.

Tools for making

Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
Measuring Cups and Spoons - To accurately measure the flour, sugar, and other ingredients.
Whisk or Fork - To mix the dry ingredients and incorporate the wet ingredients.
Clean Cloth - To cover the bowl and let the dough rise.
Deep Pan or Deep Fryer - For deep frying the sfinge.
Slotted Spoon - To remove the sfinge from the hot oil.
Kitchen Paper - To drain the fried sfinge and absorb excess oil.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Add a teaspoon of vanilla extract or lemon zest to the dough for extra flavor.
Replace the aniseed with ground cinnamon or cardamom for a different spice profile.
Add raisins, chopped nuts, or chocolate chips to the dough for added texture and flavor.
Make a savory version by omitting the sugar and aniseed, and instead mixing in herbs and spices like garlic powder, paprika, or dried herbs.
Create a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
For a vegan option, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a mashed ripe banana.
Experiment with different coatings such as powdered sugar, cinnamon sugar, or a glaze made with powdered sugar and lemon juice.
Fill the sfinge with your favorite jam, Nutella, or pastry cream for a filled doughnut experience.

Recipe overview

Welcome to our Sfinge recipe! Sfinge are delicious Moroccan doughnuts, known for their unique texture and irresistible flavor. They are a traditional treat, often enjoyed during special occasions or as a comforting snack with a cup of Moroccan mint tea. This Sfinge recipe is straightforward and easy to follow, and the results are a delight: light, fluffy doughnuts with a slightly crispy exterior, coated with a generous amount of sugar. You can customize them to your taste, adding aniseed or skipping the egg, if you prefer. Making Sfinge involves preparing a simple yeast dough, letting it rise, shaping, and then deep frying to golden perfection. The fun part is in shaping the doughnuts, which can be formed into balls or classic ring shapes. Prepare to be transported to the streets of Morocco with each bite of these sweet, fluffy doughnuts. Enjoy the process and the delicious results!

Common questions

Can I omit the aniseed?
Yes, the aniseed is optional and can be omitted if you prefer.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in the same amount. You may not need to let the dough rise for as long, so keep an eye on it and adjust the rise time accordingly.
Can I use a different type of flour?
While all-purpose flour is traditionally used for sfinge, you can experiment with other types of flour like bread flour or whole wheat flour. Keep in mind that different flours may affect the texture of the final product.
Do I have to deep fry the sfinge?
Deep frying is the traditional method for making sfinge, but you can also try baking them in the oven. Preheat the oven to 190°C (375°F) and bake the sfinge for about 15-20 minutes, or until they are golden brown.
Can I freeze the sfinge?
Yes, you can freeze the sfinge. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To thaw, simply leave them at room temperature or reheat them in a preheated oven.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients and allowing the dough to rise.
Whisk or Spoon - To mix the ingredients together.
Clean Cloth - To cover the bowl and allow the dough to rise.
Deep Pan or Deep Fryer - To heat and hold the vegetable oil for deep frying the sfinge.
Slotted Spoon - To remove the fried sfinge from the oil.
Kitchen Paper - To drain the fried sfinge and remove excess oil.
Granulated Sugar Shaker - To coat the warm sfinge with sugar.

Origin stories

Sfinge is a cherished delight hailing from the vibrant markets of Morocco. This traditional Moroccan doughnut is commonly prepared and enjoyed during festive occasions like Hanukkah, reflecting the shared culinary influences within this North African region. Its name, Sfinge, is actually derived from the word "sponge", a nod to its light, airy texture that perfectly absorbs the sweetness of the sugar coating, an experience much like walking through the bustling souks of Marrakech, absorbing the rich sights, sounds, and flavors. Truly a testament to the warm, inviting Moroccan hospitality, a bite into a Sfinge is a delightful journey into the heart of Moroccan culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.