Sfenj North African Beignets
Delight your taste buds with the irresistible charm of Sfenj, traditional North African beignets that are crispy on the outside, soft and chewy on the inside. Made from a simple yeast-based dough and fried to golden perfection, these donut-like treats are a staple of Moroccan and Algerian street food culture, perfect for breakfast or an indulgent snack. The dough’s distinctive lightness and airy texture come from a long rise time, while their rustic, hand-shaped appearance adds to their charm. Served warm, sfenj can be enjoyed plain, dusted with powdered sugar, or drizzled with honey for a touch of sweetness. Whether you're savoring them with a cup of mint tea or as an afternoon pick-me-up, these easy-to-make fritters bring the authentic flavors of North Africa straight to your kitchen.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 375 milliliters warm water
- 1 liter vegetable oil (for frying)
- optional powdered sugar or honey (optional for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, and sugar.
Gradually add the warm water while mixing with your hands or a wooden spoon until a sticky and shaggy dough forms. The dough should be very soft and wet but hold together.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size and bubbly on the surface.
Once the dough has risen, heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 180°C (350°F). Use enough oil to allow the sfenj to float freely while cooking.
Lightly grease your hands with oil to prevent sticking. Pinch off golf-ball-sized portions of the dough and stretch them into rough donut shapes with a hole in the middle.
Carefully lower the shaped dough into the hot oil, being mindful to avoid splattering. Fry in small batches to avoid overcrowding the pot.
Fry the sfenj for about 2-3 minutes on each side, or until they are golden brown and puffed up.
Use a slotted spoon to remove the sfenj from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Serve the sfenj warm, plain or dusted with powdered sugar, or drizzled with honey for added sweetness.
Nutrition Facts
Calories |
10591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1008.1 g | 1292% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 22.4 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
