Sfenj Calories

Sfenj comes from the Maghreb, with a strong association with Moroccan cooking. Similar versions are also eaten in other North African countries, where names, shaping styles and serving customs can vary.

Sfenj is usually made from a simple, loose yeasted dough and is often served plain or with sugar or honey. Many familiar doughnuts are sweeter and richer, and are commonly finished with glaze or filled after frying.

To make sfenj, mix flour, water, yeast and salt into a soft, sticky dough and leave it to rise. Shape pieces into rings with wet or oiled hands, then fry until golden and serve while warm.

Sfenj’s irregular shape comes from stretching the soft dough by hand rather than cutting a perfect ring with a mould. The dough expands as it fries, so the holes and edges naturally vary from piece to piece.

Sfenj is commonly eaten warm with mint tea, especially at breakfast or as a snack. It can be served plain, dusted with sugar, or dipped in honey; the choice depends on local and family traditions.

Sfenj is usually only mildly sweet, because its basic dough contains little or no added sugar. Sugar or honey is often added when serving, so a plain piece tastes more like fried bread than a glazed doughnut.

Sfenj’s soft, slightly chewy centre comes from its well-risen, high-moisture dough. A light, airy texture depends on giving the dough time to rise and frying it without making the rings too thick.

Sfenj is best eaten fresh, but leftovers can be kept in a closed container at room temperature for a short time. They lose their crispness as they sit, so avoid sealing them while still warm, which traps steam.

Sfenj can turn greasy if the frying oil is not hot enough, since the dough then absorbs more oil before it cooks through. Fry a few rings at a time so the oil temperature does not drop sharply.