Traditional Sfenj

An elastic dough that bubbles under the fingers. Once dropped in oil, it puffs up and turns golden, with a honeycomb center and a crisp crust.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 777
• Protein: 12 g
• Carbs: 97 g
• Fat: 37 g

Ingredients

• 500 g Wheat flour ( sifted )
• 20 g Fresh baker's yeast ( crumbled )
• 350 ml Mineral water ( lukewarm )
• 1 tsp Gray sea salt
• 1 tbsp White sugar ( for the dough )
• 750 ml Sunflower oil ( for frying )

Instructions

1. Yeast activation

   Dissolve the yeast in 50 ml of lukewarm water with a pinch of sugar. Wait 5 minutes until foam forms on the surface.

2. Working the dough

   Mix the flour, salt, and remaining water. Beat the dough vigorously by hand for 10 minutes. It should be sticky, very elastic, and stretch without breaking.

3. Proofing

   Cover the bowl with a damp cloth. Let it rise in a warm place until the dough doubles in volume and is riddled with air bubbles.

4. Frying

   Heat oil to 170°C. With wet hands, take a ball of dough, pierce a hole in the center, and stretch it. Drop into the oil. Splash the top with oil to help it puff. Flip when the side is golden.

Chef's tips

• Keep a bowl of water nearby to wet your hands between each donut, otherwise the dough will stick.
• The oil should never smoke, or the sfenj will be burnt outside and raw inside.

Storage

Eat immediately after frying. Sfenj hardens and becomes rubbery as it cools.