The result is light, airy, chewy doughnuts that are almost like crullers. Moroccan sfenj are made with a very loose, wet dough - one you can't roll and cut, but shape into loose rings with dampened hands. Sfenji (Submitted by Julie Van Rosdenaal) Sfenj

(Re-roll the scraps if you like - I like to cook them as is for wonky sugary doughnut bits that always wind up looking kind of like animals.)Ĭover the rounds with a tea towel and let rest for about half an hour.

Roll or pat the dough out about ½-inch thick and cut into about 2 inch rounds with a cookie cutter or the rim of a glass. Bookmark cbc.ca/juliesrecipes to keep up with all of Julie Van Rosendaal's dishes.Cover and let rise for about an hour and a half, or until it doubles in size. Let it sit for a few minutes, until it gets foamy.Īdd about 3 cups of the flour along with the sugar, eggs, butter and salt and stir until you have a sticky dough.Īdd a bit more flour and knead until the dough is smooth and elastic, but still very tacky-the flour will absorb some of the liquid and smooth out as it rests. Put the milk in a large bowl - use your stand mixer if you have a dough hook - and sprinkle with the yeast. canola or other neutral oil, for cooking.Use any kind of jelly, jam or compote to fill them - if it's too chunky, you can always smooth it out enough to pipe in (use a zip-lock bag-easy!) by blending it with a hand-held immersion blender. Sufganiyot (soof-gahn-eeyot) are jelly doughnuts traditionally made for Hanukkah, symbolic as they're fried in oil. Poke a knife into the side of each doughnut, stick the end of the bag into the hole and squeeze in some jam.

Blender samples plate cup and donut