Free Recipe Sfenj
Recipe Type: J Recipes
Recipe Preparation:
Cooking Ingredients for Sfenj Recipe
2 ts Dry Yeast
1/2 c Freshly Squeezed Orange
-Juice; Warmed
4 tb Sugar
3-1/3 c Flour
Grated Zest Of 1 Orange
2 Eggs; Lightly Beaten
4-1/2 tb Peanut Or Vegetable Oil
Oil For Frying
Confectioner s Sugar Or
-Sprinkling
Sfenj Preparation
Moroccan Hanukkah treat Put the yeast in a blowl with about 4 tbsp of the orange juice, 1 tsp sugar and 2 tbsp of flour. Beat well and left stand for about 25 minutes or until it froths. In a large bowl, mix the remaining flour with the orange zest, eggs and 4 tbsp of oil. Add the yeast mixture and mix well. Add just enough orange juice to make a soft dough that holds together ina ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes or until elastic and no longer sticky. Pour 1/2 tbsp of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with lastic wrap and leave in a warm place for abaout 1 1/2 hours or until doubled. Punch the dough down and roll out to about 1/3 inch thick. you do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3 1/4 inchs in diameter. Make a hole in the middle with yur finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for 1/2 hour to rise. Deep-fry in batches in 2 inches of oil over medium-low heat so that they will not brown too quickly. Turn while frying to brown all over. Drain on paper towels and dust with confectioner”s sugar. Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 12, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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