Sfenj - Moroccan Doughnuts – Vegan version

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Heat the oil in a pot to 170°C (340°F) and wet your hands with water, take balls of the dough, flatten each ball into a round and gently open a hole in the center and fry 3–4 at a time, 3 minutes per side, until they are golden, and transfer to paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerPot

   💡Sfenj dough is soft and sticky: dip your hands in water before each piece, so the dough doesn't stick to them and stretches easily into a ring.

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
2. 5
   Serve hot with the date syrup and powdered sugar.