Sfenj

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 300 ml water, warm
• 3 tbsp sugar
• 1 pinch of salt
• oil
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

Moroccan donuts

Dissolve the yeast cube in the warm water. Put the flour in a large bowl and mix with all the ingredients. If the dough is a bit too firm, add a little more water. It should be nice and light, sticky, and soft, with long strands between your fingers and a chance of squeezing out everywhere when you press it in your hand. Then cover and let it rise for 2-3 hours. Heat plenty of oil in a pan. Your hands must always be wet when you handle the dough, otherwise it will stick. Then take a small piece of dough, press it down as little as possible, and form it into a donut. They don’t have to be particularly pretty, as you won’t notice it afterwards. I just make a hole in the ball, and that’s it. Fry in the oil on both sides until golden brown. Drain on kitchen paper and roll in sugar while still hot. Serve with Moroccan tea.