Tunisia/Morocco · Africa
Sfenj with Syrup
Fried rings that drink their syrup through every crack in the crust.
Moroccan sfenjTunisian yo-yo doughnuts
The Chemistry in This Bake
Frying ring-shaped dough, then dipping it in syrup that diffuses through the fried crust.
Learn the full technique →Ingredients
- All-purpose flour
- Instant yeast
- Sugar
- Warm water
- Salt
- Anise (optional)
- Frying oil
- Sugar syrup (or honey)
Method
Mix a slack, sticky dough with flour, yeast, sugar, and warm water.
Let it rise until very bubbly, about 1 hour.
With oiled hands, stretch portions into rings.
Fry at 185 °C until deep golden, turning once.
Drain briefly, then dip the hot rings in warm syrup.
Let the syrup diffuse through the crust for a minute before serving.