Sphing - Moroccan donuts

Category: Bakery products
Kitchen: moroccan
Sphing - Moroccan donuts

Ingredients

flour 1 kg
yeast 1 tbsp. l.
sugar 1/2 tbsp.
salt 1/2 tsp
water 800 g

Cooking method

  • Mix flour with yeast, add sugar and salt. We heat the water to 40C (I mixed half of boiling water and half of cold water under the hungry glances of the children, so that it rises faster). Add half of the water and quickly mix the flour and water (open fingers from bottom to top) for no more than a minute.
  • We also mix in the second half of the flour, if the lumps remain, it's not scary. The faster we stir, the more airy it turns out.
  • Leave the dough to rise until it doubles.
  • We heat a liter of oil to 170C, pinch off the dough with a walnut with wet hands, stretch it, make a hole in the middle and throw it into the boiling oil to fry - all this mess is done very quickly, eaten even faster.
  • I added an extract for the pantheon to the dough (I ordered it on the English site), you can add orange or lemon juice.
  • Sprinkled with powder on top.
  • Frying process
  • Sphing - Moroccan donuts

The dish is designed for

20 donuts

Time for preparing:

1 hour

Cooking program:

frying

Merri
Alycha, Your donuts have an interesting shape, is that how everyone does it?
Alycha
Yes, these are donuts that are formed by hands, such as a circle and a hole inside,
Merri
How unusual! From simple yeast dough, you can prepare your own dish in each country!

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