Sfenj

Ingredients

Instructions

1. 1

   In a medium bowl, mix the plain flour, instant yeast, fine salt, and caster sugar. Pour in the warm water and stir vigorously for 2-3 minutes until you have a very soft, sticky dough with no dry patches. The dough should look looser than bread dough; this wet texture is what helps create Sfenj's airy interior.

2. 2

   Cover the bowl and let the dough rest in a warm spot for 15 minutes, until slightly puffed. For a faster rise, place it near a preheating stovetop or in a barely warm switched-off oven.

3. 3

   Pour the neutral oil into a small deep saucepan and heat to 175-180°C. Line a plate or tray with paper towels and place the sugar for dusting in a shallow bowl. Keep a small bowl of water nearby to wet your hands; this makes the sticky dough easier to shape.

4. 4

   Wet your hands, take half the dough, and gently stretch it into a rough ring about 10-12 cm wide with a hole in the center. Lower it carefully into the hot oil. Repeat with the remaining dough. Do not worry if the shapes are rustic; traditional Sfenj are often irregular.

5. 5

   Fry the rings for 2-3 minutes per side, turning once, until deeply golden brown and inflated. If they brown too quickly, lower the heat slightly; if they sink and stay pale, the oil is too cool. The center should feel light, not dense, when lifted.

6. 6

   Lift the Sfenj out with a slotted spoon and drain briefly on the paper towels. While still warm, toss or dust them with the caster sugar. Serve immediately for the best crisp exterior and chewy, airy crumb.

Nutrition per serving

Notes

• •Because traditional Sfenj dough is very wet, resist adding extra flour unless absolutely necessary; wetter dough gives a lighter result.
• •If you do not have a thermometer, test the oil with a tiny bit of dough: it should rise to the surface within a few seconds and bubble steadily.
• •Sfenj are best eaten fresh, ideally within 30 minutes of frying.
• •For a more traditional finish, serve with mint tea instead of adding heavy sugar dusting.

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