Sfenj (Moroccan doughnuts)

Method

1. 1

   Mix the flour with the yeast, salt and sugar in a large bowl, then gradually add the lukewarm water, kneading by hand until you have a sticky, soft dough, more like a thick, runny batter than a firm bread dough.

2. 2

   Knead the dough vigorously for about 10 minutes by lifting it and slapping it back into the bowl until it becomes elastic and full of air bubbles, then cover and leave it to rest and rise for 1–1½ hours until doubled in size.

3. 3

   Heat plenty of oil in a deep pan over medium heat, wet your hands to make the sticky dough easier to handle, then take a piece of dough and quickly shape it into a ring, poking a hole in the centre with your finger.

4. 4

   Gently lower the ring of dough into the hot oil and fry until golden and crisp outside and soft and spongy inside, turning it just once.

5. 5

   Lift the sfenj out of the oil and drain on kitchen paper, then serve immediately while hot, just as they are sold in the alleys and popular markets, plain or dipped in icing sugar or honey, often with the morning glass of tea (atay). Sfenj is one of Morocco’s oldest street foods: traditional vendors known as “sfenji” sell it from early morning, threaded on palm-fibre strings in front of their shops, making it a popular breakfast that draws Moroccan neighbourhoods together around its unmistakable aroma.