Sfenj - Moroccan Hanukkah Donut (Amar family recipe)
Our original Amar family recipe is below:
Before partaking of the fried pastry, it is traditional to bless the host saying "Lah iktehah hada" ("May the tradition not be severed"). Amen.
Sfenj or sfinge (from the Arabic word "Safanja" which means sponge) is a Maghrebi doughnut, cooked in oil. Sfenj is eaten plain or sprinkled with sugar or soaked in honey. It is a well known dish in the Maghreb and is traditionally only made and sold early in the morning for breakfast or in the late afternoon accompanied by tea or coffee. It is also called Khfaf in Algeria and other parts of the Maghreb. - Wikipedia
In a glass, add warm water and dissolve the packet of yeast. Set aside for 5-10 minutes.
In mixing bowl, thoroughly combine flour, salt and sugar. Then slowly pour in water with dissolved yeast, while mixing by hand. The dough will be very sticky. Cover with plastic and let stand for 2-4 hours. It should double in volume.
At medium to medium-low heat, add 2" of oil in a frying pan.
As the oil heats, fill a small bowl with water for dipping your hands (to prevent the dough from sticking while forming the donuts).
Poke down the dough to remove some of the air. It will still be very sticky and moist. Pull out a egg-sized round of dough. Using wet hands roll it into a ball and carefully place it in the hot oil for 2-3 minutes or until golden. Turn over and fry until the other side is evenly golden in color. Remove and place on absorbent paper. Repeat the process until all the dough is used.
Dust with sugar and cinnamon or drizzle with honey. Serve warm or at room temperature.