Moroccan Doughnuts Sfenj Food

SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS

Steps:

• Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
• Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
• Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
• Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
• When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
• When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
• Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
• Serve hot. May dip in sugar or honey or jam if desired.

SFENJ: MOROCCAN DOUGHNUTS

Steps:

• In a small bowl, dissolve the yeast in 1/4 cup of the warm water and set aside to proof for 10 or 15 minutes.
• In a large bowl, combine the flour with the salt and the remaining 1 cup warm water. Add the yeast mixture and stir vigorously with your hand or a heavy wooden spoon until smooth. The dough should be too sticky to knead or shape, almost like a thick batter.
• Cover the bowl with a towel and leave the dough to rise for 3 to 4 hours, until double or triple in bulk.
• In a wide, deep pot, heat 2 to 3 inches of vegetable oil over medium heat until hot.
• Set out a bowl of water. Dip your hands in the water, then pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
• Repeat with additional portions of dough until you've added as many sfenj as will fit comfortably in your pot; do not overcrowd. Wet your hands as necessary to keep the dough from sticking as you work with it.
• Fry the sfenj until golden brown, turning once or twice. Remove the cooked sfenj to a plate lined with paper towels to drain.
• Repeat shaping and frying until you've used up all the dough.
• If desired, finish the hot sfenj by dipping in granulated sugar or by dusting with powdered sugar.
• Serve the sfenj hot or warm; they lose their texture and appeal when cold.
• Enjoy.