Sfenj - North African Beignets

Recipe by Member 610488
READY IN: 25mins
YIELD: 12 sfenj




  • Dissolve the yeast in 1/4 cup of the warm water and set aside.
  • Mix the flour, salt and rest of the warm water in a large bowl. Add the water and yeast mixture, and stir vigorously with your hand or a spoon until smooth. The dough should be too sticky to knead or shape, almost like a batter.
  • Cover the bowl, and leave the dough to rise for two to four hours, until double or triple in bulk.
  • In a wide pot, heat an inch or more of vegetable oil until hot. Dip your hands in water, and pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
  • Repeat with the remaining dough, wetting your hands as necessary to keep the dough from sticking as you work with it. Don't overcrowd the rings in the hot oil.
  • Fry the sfenj until golden brown, turning once or twice (two to four minutes each side). Remove the cooked sfenj to a plate lined with paper towels to drain. Serve hot with powdered sugar or honey.
  • Serve the sfenj hot. If desired, dip the sfenj in sugar to sweeten them.