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December 9, 2016 / 9 Kislev, 5777
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Chanukah Cooking: Moroccan Sfenj (Doughnut)

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Chanukah is definitely a holiday of lights, but not of light cooking. Here is the first in a series of Chanukah dishes from different Jewish communities from around the world:

Moroccan Sfenj (sfinge / sfinj / donut)


1 KG sifted flour

50 g fresh yeast

2 tsp salt

3 tbs sugar

3 cups of warm water

Oil for frying

Sugar powder for garnish

How to prepare:

1. In dry bowl mix flour with salt and sugar
2. In the middle of the bowl create a little dimple and add the yeast.
3. Slowly add the warm water while mixing until you have soft dough.
4. Cover bowl with clean towel and let rise for 1.5-2 hours.
5. In frying pan warm the oil until boil, and then lower the oil flame to medium.
6. With wet hands, form the sfenj like a bagel and fry.
7. Let fry until golden on both sides and remove to a paper towel.
8. Serve warm with sugar powder or honey.


Sara Black and Daniel Levy

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Printed from: http://www.jewishpress.com/sections/food/recipes/chanukah-cooking-moroccan-sfenj-doughnut/2011/12/21/

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