Moroccan Sfenj (Traditional Moroccan Donuts)
If you’ve ever wondered what makes Moroccan Sfenj so special, the answer is surprisingly simple: a handful of ingredients, a very wet dough, and the magic of fermentation. These traditional Moroccan donuts are famous for their crisp golden crust, airy interior, and rustic hand-shaped appearance. Unlike enriched donuts made with eggs and butter, Sfenj rely on hydration and gluten development to create their unique texture.
The dough is intentionally sticky and highly hydrated. While it may seem unusual if you’re used to working with traditional bread doughs, that extra moisture is exactly what creates the light, open crumb and chewy texture that Sfenj are known for. As the dough ferments, gluten develops naturally, allowing the dough to trap gas and expand. This creates thousands of tiny air pockets that turn into a beautifully airy interior once fried.
Another important factor is gentle handling. The dough is stretched rather than rolled, preserving the air bubbles created during fermentation. This simple technique helps create the characteristic irregular shape and light texture that make Sfenj so irresistible.
These Moroccan donuts are often enjoyed for breakfast or as an afternoon treat alongside tea or coffee. They can be served plain, dusted with sugar, or drizzled with honey. No matter how you enjoy them, they are best eaten fresh while still slightly warm.
Ingredients (8 Sfenj)
- 500-550 g all-purpose flour
- 7 g instant yeast
- 15 g sugar
- 7 g baking salt
- 1 tsp vinegar
- 380 ml lukewarm water, added gradually
- Neutral oil for shaping
- Neutral oil for frying
Instructions
Mix the Dough
In a large bowl, combine the flour, yeast, sugar, salt, and vinegar.
Gradually add the lukewarm water in three additions, mixing thoroughly after each addition. Continue mixing until no dry flour remains and a sticky, soft dough forms.
Do not add extra flour. The dough should feel much wetter than traditional bread dough.
Rest and Develop the Gluten
Cover the bowl and let the dough rest for 20 minutes.
After the first rest, knead the dough briefly until it begins to smooth out. Cover and let it rest for another 20 minutes.
Knead again for 5–8 minutes until the dough becomes elastic, smooth, and stretchy.
Lightly oil the surface of the dough, cover, and allow it to rise until doubled in size, about 1 hour.
Alternative Mixer Method
If you have a stand mixer, you can simplify the process by mixing all ingredients together on medium speed for 15–20 minutes, or until the dough becomes smooth, elastic, and fully developed.
The dough will remain sticky, but it should feel strong and stretchy and be able to pass a windowpane test. Once mixed, cover and let it rise until doubled before shaping.
Shape the Sfenj
Generously oil your hands and a tray or plate.
Divide the dough into 8 equal pieces and gently shape them into balls. Keep a small bowl of oil nearby and reapply oil to your hands as needed throughout the shaping process.
The dough is meant to be sticky, and using plenty of oil is the key to shaping Sfenj successfully. Avoid adding flour.
Working with one piece at a time, use your fingers to create a hole in the center and gently stretch the dough into a ring shape. The dough should feel soft, light, and almost weightless as you shape it.
Try not to press out the air bubbles that developed during fermentation. Preserving those bubbles will help create the airy interior that makes Sfenj unique.
Fry the Sfenj
Heat a deep pot or fryer with enough neutral oil to 350°F (175°C).
Carefully transfer the shaped dough rings directly into the hot oil. Fry until deep golden brown on both sides, about 2–3 minutes per side.
The exterior should become crisp and beautifully golden while the interior remains light and airy.
Transfer the donuts to a paper towel-lined tray to drain excess oil.
Serve warm with:
- Honey
- Jam
- Powdered sugar
- Granulated sugar
- Fresh mint tea
- Coffee
Why This Recipe Works
The high hydration level creates steam during frying, helping the dough expand and develop an open, airy crumb.
The resting periods allow the flour to fully absorb the water while encouraging gluten development. As the dough ferments, it becomes stronger and more extensible, allowing it to hold gas efficiently.
Because the dough is handled gently and shaped without rolling, many of the fermentation bubbles remain intact. When the dough hits the hot oil, those bubbles rapidly expand, creating the characteristic airy interior and crisp shell.
Maintaining an oil temperature of 350°F (175°C) ensures even frying. If the oil is too hot, the outside will brown before the center cooks. If it’s too cool, the donuts may absorb excess oil and become greasy.
Tips for Success
- The dough should be very sticky. Do not add extra flour.
- Use plenty of oil on your hands while shaping. Reapply oil as needed between each donut.
- Keep a small bowl of oil nearby while working with the dough.
- If the dough becomes difficult to handle, allow it to rest for 10–15 minutes before continuing.
- Use a thermometer to maintain an oil temperature of 350°F (175°C).
- Sfenj are best enjoyed warm and fresh on the day they are made.
Frequently Asked Questions
Why is the dough so sticky?
That’s completely normal. Sfenj dough is much wetter than traditional bread dough. The high hydration is what creates the airy interior and chewy texture.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated overnight after mixing. Allow it to come closer to room temperature before shaping and frying.
Can I coat the donuts in sugar?
Absolutely. While traditional Moroccan Sfenj are often served plain or with honey, they are delicious rolled in granulated sugar while still warm.
How do I know when the oil is ready?
Use a thermometer and aim for 350°F (175°C). Maintaining a consistent oil temperature is one of the most important factors for successful frying.
How should I store leftovers?
Sfenj are best enjoyed fresh on the day they are made. However, leftovers can be stored in an airtight container for up to one day and reheated briefly before serving.
Moroccan Sfenj (Traditional Moroccan Donuts)
Ingredients
- 525 g All-purpose flour Reflecting the mid-range of 500-550g
- 7 g Instant yeast
- 15 g Sugar
- 7 g Baking salt
- tsp Vinegar
- 380 ml Lukewarm water Added gradually in three distinct stages
- 50 g Neutral oil Such as canola or grapeseed, reserved strictly for oiling hands and trays
- 1000 ml Neutral frying oil Adjust as needed for deep pot depth
- 50 g Honey or Jam For drizzling/dipping
- 30 g Granulated or Powdered sugar For surface coating
Equipment
- Large Mixing Bowl or Stand Mixer
- Deep Pot, Dutch Oven, or Deep Fryer
- Thermometer Crucial for monitoring precise frying oil temperature
- Large Rimmed Plate or Baking Tray For proofing the shaped dough portions
- Slotted Spoon or Spider Strainer
- Paper Towel-Lined Tray
Method
- Liquid Integration: In a large mixing bowl, combine all 525g of all-purpose flour, 7g of instant yeast, 15g of sugar, 7g of baking salt, and 1 teaspoon of vinegar. Gradually pour in the 380ml of lukewarm water in three separate additions, stirring thoroughly after each. Continue mixing until all dry flour is fully absorbed and a remarkably wet, sticky, loose dough forms. Do not add extra flour.
- Intermittent Relaxation Rest: Cover the bowl securely with plastic wrap and let the wet dough rest undisturbed for 20 minutes to allow the flour proteins to completely hydrate.
- Manual Stretch & Knead: After the first rest, uncover the bowl. Wet your hands slightly and knead the dough briefly directly in the bowl until it begins to smooth out. Re-cover and let rest for a secondary 20 minutes.
- Final Elastic Development: Uncover and knead vigorously for 5 to 8 minutes. Because the dough is highly hydrated, slap-and-fold actions work best until it turns elastic, smooth, and stretchy. (Alternative Mixer Method: Combine all ingredients in a stand mixer bowl and mix with a dough hook on medium speed for 15 to 20 minutes until smooth, highly extensible, strong, and capable of passing a translucent windowpane test).
- Primary Bulk Fermentation: Lightly coat the top surface of the strong, sticky dough with a thin film of neutral oil. Cover the container tightly and allow it to ferment for roughly 1 hour at a warm room temperature until it cleanly doubles in total volume.
- Setting the Oiled Station: Generously coat your hands and a large rimmed plate or flat tray with a heavy layer of neutral oil. Keep a small bowl of extra oil resting closely on your workspace to frequently lubricate your skin. Never use flour to dust this dough.
- Portion Partitioning: Tip the airy dough onto your oiled workstation. Using your lubricated hands, gently pinch and divide the mass into 8 equal pieces. Roll each piece tenderly into a loose, smooth ball and set onto the oiled tray.
- The Center Pierce: Work with one ball at a time. Lubricate your fingers with oil, pick up a dough ball, and use your thumbs to pierce a clean hole straight through the center.
- Delicate Ring Extension: Gently rotate and stretch the ring outward to widen the center opening. The dough should feel nearly weightless and highly aerated. Avoid pressing out or popping any large gas bubbles trapped inside the structural walls—preserving these pockets ensures the signature light interior.
- Oil Temp Calibration: Fill a deep pot or Dutch oven with a generous depth of neutral frying oil. Heat the pot over medium-high until your kitchen thermometer registers exactly 350°F (175°C). Maintain this stable heat zone continuously.
- The Hot Oil Drop: Carefully lower the stretched dough rings directly into the hot oil. Do not overcrowd the frying vessel; fry in small batches of 2 or 3 at a time.
- The Crisp Turnaround: Fry the donuts for 2 to 3 minutes until the underside forms a rigid, glassy, deeply golden crust. Use a slotted spoon or spider strainer to flip the sfenj over and fry for another 2 to 3 minutes to bronze the opposite side.
- Drainage & Serving: Lift the crisp donuts out of the oil, shaking off any excess surface fat, and transfer them immediately to a paper towel-lined tray to drain. Serve immediately while roaring hot and puffy. Pair alongside fresh mint tea or coffee, left plain or dressed with honey, jam, or sugar.
Nutrition
Notes
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