Sfenj Recipes

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SFINGI



Sfingi image

Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good - be sure to eat them while they're warm.

Provided by KITTYCATGRL

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 15

Number Of Ingredients 9

1 pound ricotta cheese
2 eggs
2 tablespoons white sugar
1 ½ teaspoons vanilla extract
1 ½ tablespoons baking powder
1 cup all-purpose flour
2 quarts vegetable oil for frying
¼ cup honey
¼ cup confectioners' sugar for dusting

Steps:

  • In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
  • Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
  • Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 16.6 g, Cholesterol 34.2 mg, Fat 14.9 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 148.3 mg, Sugar 8.5 g

SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS



Sfenj - Deep Fried Moroccan Doughnuts image

My husband, who spent the first 25 years of his life in Casablanca, claims these tasted authentic. These doughnuts are less sweet than sufganyot or beignets - more like fried bread. But it tastes like home to him!

Provided by baezus

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

4 tablespoons warm water
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon dry active yeast
3 cups flour
2 tablespoons flour
1 cup warm water
oil (for frying)
coarse sugar (optional)
powdered sugar (optional)
honey (optional)

Steps:

  • Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
  • Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
  • Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
  • Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
  • When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
  • When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
  • Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
  • Serve hot. May dip in sugar or honey or jam if desired.

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