Traditional Sfenj
Ingredients
- 500 gWheat flour (sifted)
- 20 gFresh baker's yeast (crumbled)
- 350 mlMineral water (lukewarm)
- 1 tspGray sea salt
- 1 tbspWhite sugar (for the dough)
- 750 mlSunflower oil (for frying)
Method
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.
- 1
Dissolve the yeast in 50 ml of lukewarm water with a pinch of sugar. Wait 5 minutes until foam forms on the surface.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately after frying. Sfenj hardens and becomes rubbery as it cools.
