Sfenj - A Moroccan Doughnut

Put the flour in the mixer bowl. Separately, in a small bowl, combine all the yeast, all the sugar, and 100 ml of water at room temperature, and stir everything gently. Leave uncovered in a warm place until rising bubbles and "islands" of risen yeast begin to form in the yeast, sugar, and water mixture.

Pour the yeast mixture into the flour, add the remaining water (700 ml) and oil, and begin kneading at the lowest speed (using the dough hook attachment, וו לישה). Mix for exactly three minutes, adding the salt during the second minute!

After three minutes, increase the speed to medium and continue mixing for another five minutes. Then transfer the dough to another bowl and coat it with a thin layer of oil.

Dampen a linen or cotton towel with warm water, wring it out, and cover the container of dough with it so that the towel covers the entire container (to prevent air from getting in). Leave the dough to rise in a warm place for exactly 45 minutes.

Heat the frying oil in a sauté pan or another suitable pot to a temperature of 165-170 degrees. If you do not have a kitchen thermometer, check the temperature with a wooden stick: lower it into the oil all the way to the bottom. If streams of bubbles begin rising from the bottom around the stick, the temperature is just right for frying.

With oiled hands, punch down the risen dough with a few movements. Once the oil reaches the right temperature, begin shaping the sfenj, oiling your hands: pull off a piece the size of a medium plum, shape it into a circle, make a hole in the center with your fingers, and gently stretch it around the circumference to widen the hole. It should end up shaped something like a bagel.

Immediately place each shaped sfenj in the oil and begin making the next one.

Fry the sfenj in small batches, no more than four or five at a time! Try not to overfry them; they should not be a deep brown.

After frying on both sides, use a slotted spoon to transfer them to a plate lined in advance with a paper towel to absorb excess oil. Let the doughnuts cool to room temperature (this is essential!) and sprinkle to taste with powdered sugar or another topping from the list.

Serve immediately!

The chef wishes you bon appétit!