Sfenj - North African Beignets
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons dried yeast
- 1 teaspoon salt
- 1/2 cup warm water
- vegetable oil, for frying
- powdered sugar (optional)
- honey (optional)
Recipe
- 1 dissolve the yeast in 1/4 cup of the warm water and set aside.
- 2 mix the flour, salt and rest of the warm water in a large bowl. add the water and yeast mixture, and stir vigorously with your hand or a spoon until smooth. the dough should be too sticky to knead or shape, almost like a batter.
- 3 cover the bowl, and leave the dough to rise for two to four hours, until double or triple in bulk.
- 4 in a wide pot, heat an inch or more of vegetable oil until hot. dip your hands in water, and pull off a piece of dough about the size of a small plum. use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
- 5 repeat with the remaining dough, wetting your hands as necessary to keep the dough from sticking as you work with it. don't overcrowd the rings in the hot oil.
- 6 fry the sfenj until golden brown, turning once or twice (two to four minutes each side). remove the cooked sfenj to a plate lined with paper towels to drain. serve hot with powdered sugar or honey.
- 7 serve the sfenj hot. if desired, dip the sfenj in sugar to sweeten them.
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