Sfenj: Moroccan Doughnuts
A Moroccan doughnut or fritter, Sfenj is prepared by frying plain, unsweetened yeast dough, and can be served with or without sugar.
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Instructions
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Dissolve yeast in 1/4 cup warm water and proof for 10-15 minutes.
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In a large bowl, combine flour, salt, and 1 cup warm water. Stir in the proofed yeast mixture until smooth and sticky, like a thick batter.
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Cover and let the dough rise for 3-4 hours until doubled or tripled.
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Heat 2-3 inches of vegetable oil in a deep pot over medium heat.
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Dip hands in water, pull off plum-sized dough, stretch each to form a ring, and place in the hot oil.
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Fry in batches until golden brown, turning once or twice; avoid overcrowding.
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Remove cooked doughnuts to paper towels to drain.
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Repeat shaping and frying until all dough is used.
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Serve hot or warm, optionally dipped in granulated sugar or dusted with powdered sugar.