Sfenj

Name: Sfenj
Prep time: 25 min
Cook time: 25 min
Total time: 140 min
Yield: 12
Cuisine: Algérie
Ingredients: 500 g wheat flour; 7 g dry baker's yeast; 400 ml water; 8 g salt; 10 g sugar; 1000 ml oil for deep frying, quantity not assimilated to absorbed oil

Sfenj is a leavened dough doughnut, often shaped into a ring. This version is served plain, without sugar coating or honey.

Ingredients

500 g wheat flour
7 g dry baker's yeast
400 ml water
8 g salt
10 g sugar
1000 ml oil for deep frying, quantity not assimilated to absorbed oil

Preparation

Mix flour, yeast, and sugar, then incorporate water and salt. Work the wet dough for 8 to 10 minutes to make it elastic.

Cover and let rise for 60 to 90 minutes, until significantly increased in volume and the dough is airy.

Heat an oil bath in a deep container without overfilling it. Maintain a temperature of 170 to 175 °C, with a thermometer if possible.

With slightly wet hands, take twelve portions and stretch each into a ring. Carefully place them in the oil, without letting water fall into the bath.

Fry in small batches for 2 to 3 minutes per side, until cooked through and golden brown. Drain and serve plain. The oil from the bath is not a measured consumed quantity.