Food for the (Gluten Intolerant) Soul

Ingredients

Dough:

Optional Topping:

• Sugar / Sugar mixed with cinnamon for coating. Can add a squeeze of lemon for added acidity

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and sugar. Mix well.

2. Create a well in the center and add the salt, egg, and alcohol.

3. Slowly pour in the lukewarm water while mixing on low speed. Continue kneading for 8–10 minutes until you get a sticky and slightly runny dough.

4. Transfer the dough to an oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until it doubles in size.

5. Heat deep oil in a pan to 160°C. Test readiness by inserting a wooden spoon—if small bubbles form around it, the oil is ready.

6. Gently take small dough ball, poke a hole in the center with your fingers, and carefully lower it into the oil.

7. Fry until golden brown on both sides, turning occasionally.

8. Transfer the sfinj to a strainer or paper towels to drain excess oil.

9. (Optional) Coat warm sfinj in sugar only or sugar-cinnamon mixture for a sweet finish.

Tips for Perfect Sfinj:

• Frying oil care: Add a few slices of carrot to the oil to prevent burning.

• Keep the oil at medium heat to cook evenly inside and out.

• Serve immediately for the best taste and texture.

Enjoy !

Recipe reference and US measures

US equivalents and estimates below are retained from the existing recipe.

Sfinj (Moroccan Doughnuts)

Traditional Moroccan yeast doughnuts with a soft, sticky dough, fried until golden and served plain or with sugar.

Ingredients

• 1 kg all-purpose flour (about 8 US cups, approximate)
• 2 tbsp dry yeast (about 20 g or 0.7 oz)
• 6 tbsp sugar (about 75 g or ⅓ US cup plus 1 tbsp)
• 1 tbsp salt (about 18 g)
• 2 large eggs (about 100–110 g), optional
• 1 tbsp vodka or arak
• 800 ml lukewarm water (about 3⅓ US cups)
• Oil, for deep-frying
• Optional topping: sugar or sugar mixed with cinnamon; lemon juice to taste

Directions

1. In a stand mixer fitted with a dough hook, combine the flour, yeast and sugar.
2. Make a well in the centre and add the salt, optional eggs and vodka or arak.
3. Slowly pour in the lukewarm water while mixing on low. Knead for 8–10 minutes, until the dough is sticky and slightly runny.
4. Transfer the dough to an oiled bowl, cover, and leave in a warm place until doubled in size.
5. Heat deep-frying oil to 160°C (320°F). Test it by inserting a wooden spoon; small bubbles should form around it.
6. Take a small piece of dough, poke a hole through the centre with your fingers, and carefully lower it into the oil.
7. Fry, turning occasionally, until golden brown on both sides. Drain on a strainer or paper towels.
8. If desired, coat while warm in sugar or cinnamon sugar. Serve immediately.