Sfenj (Moroccan Fritters) | Episode 446
11:53
SERVES: MAKES 10
PREP TIME: 1 H 50 MINS
COOK TIME: 10 MINS
TOTAL TIME: 2 HRS
Ingredients
- 125 ml water, lukewarm
- 175 ml milk, lukewarm
- 1 tbsp granulated sugar
- 7g instant yeast
- 360g all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
Method:
1. In a medium bowl, combine the lukewarm water, milk, yeast and sugar. Let sit for about 5 minutes.
2. Pour the dissolved yeast to a large mixing bowl, mix with half of the flour, salt and baking powder. Knead for about 2-3 minutes. Add the remaining flour and knead for about 10 minutes.
3. Transfer the dough to aa oiled bowl. Cover and allow to rise for about 60 minutes or until doubled in size.
4. Oil your hand and divide the dough into 10 to 11 balls. Place on the oiled counter. Cover and allow to rest for about 20 to 30 minutes.
4. Heat a deep frying pan filled with frying oil.
5. Dip your hand in oil. Use your fingers to make a hole in each ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil. Fry the sfenj until golden brown, turning once or twice. Remove the cooked sfenj to a plate. Repeat shaping and frying until you've used up all the dough.
Sfenj will not stay fresh very long at room temperature; it's best to freeze leftover sfenj and then reheat in the oven when needed.
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