Moroccan cuisine · Breakfast & Eggs

Sfenj (Yeast Rings)

Airy yeast rings deep-fried in hot oil and tossed in sugar while still warm — Morocco's breakfast with mint tea.

Ingredients · for 4 servings

• 500 g flour
• 1 packet active dry yeast (7 g)
• 1 tsp sugar
• 1 tsp salt
• 350 ml lukewarm water
• 1 l frying oil
• 4 tbsp sugar, for tossing

Instructions

1. Mix the flour, dry yeast, sugar and salt, add the lukewarm water, and beat the very soft, sticky dough vigorously for 8–10 min, until it forms bubbles.
2. Let the dough rise covered in a warm place for 60 min, until doubled in size and the surface is covered in bubbles.
3. Heat the frying oil in a deep pot to 175°C (345°F) — a drop of dough should rise immediately and sizzle briskly.
4. Wet your hands, tear off a fist-sized portion of dough, press a hole in the middle with your finger, and stretch the ring to about 12 cm.
5. Fry the rings in batches for 2–3 min per side, until deep golden brown and puffed up, then drain on paper towels.
6. While still hot, toss all over in sugar and serve immediately — sfenj only tastes right straight from the fryer.