Sfenj is a beloved Moroccan fritter-like doughnut made from a sticky, unsweetened leavened dough. Once it rises, the dough is shaped into rings and deep-fried to golden perfection — crispy on the outside with a fluffy, chewy interior. Sfenj can be enjoyed dusted with sugar or as is. Traditionally, these doughnuts are served with Moroccan mint tea, perfect for breakfast or tea time. In Morocco, Sfenj is typically made by street vendors who fry them fresh to order. Originally, making Sfenj can take 2 to 4 hours for the dough to rise, with two separate rises. With D'BakerAid's precision, the entire proofing process is cut down to just 45 minutes using the White Dough Proofing Program, ensuring your dough doubles or triples in size quickly and consistently.

Under 2 hours

Beginner friendly

10–12 doughnuts

2 tsp dry yeast (or 12g fresh yeast)
1½ cups lukewarm water (360ml)
2 tbsp sugar (25g)
½ tsp salt
3 cups all-purpose flour (360g)
1–2 tbsp vodka
Vegetable oil (for frying)
½ cup sugar or ¼ cup honey (for topping)

In the D'Yeast 2.5L bowl, mix the lukewarm water, 1 tsp sugar, and yeast. Stir gently and cover with the lid. Select the yeast activation program that corresponds to the type of yeast you're using, and allow the yeast to activate fully until the program is done.

In the D'Dough 4.5L bowl, combine the flour, remaining sugar and salt. Gradually add the activated yeast mixture to the flour, mixing with a Danish dough whisk until a sticky dough forms. Add the vodka, mix well again. Cover with the lid and select the White Dough proofing program on D'BakerAid's Smart Hub. Let the dough rise until the program is complete and the dough has doubled or tripled in size (45 minutes with D'BakerAid).

In a deep pot, heat 2–3 inches of oil over medium heat until hot. Set out a bowl of water to dip your hands into (to prevent the dough from sticking). Pinch off pieces of dough about the size of a small plum, wet your hands, and form each piece into a ring by stretching it out with your fingers.

Carefully place the dough rings into the hot oil, frying in batches without overcrowding the pot. Fry until golden brown, turning once or twice to ensure even cooking (about 2–3 minutes per side). Use a slotted spoon to transfer the cooked doughnuts to a plate lined with paper towels.

While still warm, dust or dip the sfenj with sugar, or dip them in honey syrup. Serve hot or warm for the best texture and flavor.

Sfenj will not stay fresh very long at room temperature — it's best to freeze leftovers and reheat in the oven when needed. These crisp and fluffy doughnuts are a perfect treat to enjoy with Moroccan mint tea.

The key to crispy, light doughnuts is frying at the right temperature — 365°F. A deep-fryer or candy thermometer helps maintain the temperature. It's natural for the oil to drop in temperature right after you add the doughnuts, so keep an eye on the thermometer. Sfenj is best enjoyed piping hot; reheat briefly in the oven if needed. Don't try to refrigerate this dough overnight — unlike other doughnut doughs, sfenj dough becomes hard and may turn sour if chilled.

Sweet, sfenj, moroccan, doughnuts