Sourdough Sfeng (Moroccan Donuts)

Moroccan Sfenj is a light and fluffy doughnut served as street food in Morocco. Traditionally it’s not a sweet dough but when done frying you toss it in granulated sugar or delicious flavored simple syrup. When forming the dough don’t worry if it doesn’t look like a perfect round doughnut since traditional sfenj doesn’t look like the perfect donut, I would say it’s more like a “rustic donut”.


*Make sure to feed your sourdough starter 6-8 hours in advance, you want strong “fresh” starter for this recipe

Sourdough Sfinj Recipe;
150g ripe 100% hydrated starter
330g warm water (not hot)
500g all purpose flour
75g honey
8g salt Sourdough Sfinj Recipe
Oil to fry*


  1. Add all the ingredients except the salt to a stand mixer and mix until a wet dough forms. Shut the mixer and let it rest for 12-15 minutes.
  2. After 12-15 minutes add the salt and mix for additional 5-8 minutes on medium speed. [At this point the dough will be very sticky, don’t add more flour].
  3. Transfer the dough to a plastic or glass bowl and let it rise for 4-6 hours in a warm environment. [The dough should double in size during this time and as a result look very airy. It helps to leave it a clear container so that you can keep track on how much it has risen).
  4. Before frying prepare; a paper towel lined sheet pan and a bowl with water
  5. Fill pot half way with oil and heat to 350° on medium heat (a candy thermometer is very helpful here).
  6. Wet your hands [sticky dough is best to handle with wet hands] and pinch off a piece of dough (about the size of a golf ball). Using your thumb, make a whole in the center and use both hands to pull the dough into a doughnut shape.
  7. Gently drop the dough into the hot oil, and cook until golden, approx 2 min on each side.
  8. When done remove and transfer to prepared sheet pan.
  9. Coat the warm doughnuts in granulated sugar or drizzle with orange syrup


Orange Cardamom Syrup
1 cup sugar
1 cup water
1/4 tsp cardamom (optional)
2 tsp orange zest

1. Combine the sugar, water and cardamom in a saucepan and bring to a boil, reduce heat and let it simmer on medium heat until the syrup is a thick consistency. Add the orange zest and set aside until ready to use.


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