Sfenj Aka Moroccan Doughnuts Your New Fave Hanukkah Dessert Using Just 5 Ingredients Recipes

SFENJ AKA MOROCCAN DOUGHNUTS: YOUR NEW FAVE HANUKKAH DESSERT USING JUST 5 INGREDIENTS!

Steps:

• Dissolve the yeast and sugar in ½ cup of lukewarm water and set aside to bloom for 10 minutes.
• In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture with flour and gradually add 1 ¼ cups of lukewarm water until it forms a sticky dough. Then add the salt and continue to knead for about 10 minutes, which will make the dough springy and elastic. A stand mixer with a hook attachment is ideal for this, but you can also mix by hand, working the dough vigorously. The dough should still end up very sticky and loose.
• Cover the bowl with a tea towel and let the dough rise for 2 to 3 hours, until light, airy - and they double or triple in size. (To speed up the rising time, put dough in the oven with the light turned on).
• In a high-sided pan or pot, heat 1 to 2 inches of vegetable oil on medium heat until hot, measured on a candy or deep-fry thermometer between 360°F to 370°F. (A Dutch oven works great for this because it maintains a consistent temperature and its heavy weight anchors it to the burner, reducing the risk of accidents when deep frying). If you don't have a thermometer, you can test the temperature of the oil with the handle end of a wooden spoon. If you see lots of little bubbles form around the wood, your oil is ready to fry in.
• Keep a small bowl of cold water handy for wetting your hands before you shape each doughnut. Lightly punch down the dough to deflate it. Pull off a piece of batter about the size of an egg. Use your thumb to make a hole in the centre of the dough and then pull gently to form a doughnut shape. (Don't worry about getting them perfect, they will puff up nicely in the oil).
• Carefully put the doughnuts one at a time into the pot of hot oil and don't overcrowd them. (A good rule of thumb is 3 to 4 doughnuts at a time). Fry the doughnuts for 1 to 2 minutes until golden brown on the bottom and puffed on top. Then flip carefully with a slotted spoon or metal tongs and cook on the other side for another 1 to 2 minutes, until even in colour and golden brown all over.
• Remove the finished doughnuts onto a cooling rack lined with paper towels to drain the excess oil. Serve piping hot or warm, either plain, drizzled with hot honey or dusted with cinnamon or sugar - and preferably accompanied by a glass of Moroccan mint tea.