Forget about the donuts, try the Moroccan beignet (Sfenj)

Written by Souad El Mghari

Donuts are everyone’s favorite, however once you have tried the Moroccan beignet, especially if you dip it in honey, and eat it with a Moroccan mint tea, you might never recover from its amazing taste.

Perfect for a late afternoon snack, or breakfast, or even during Ramadan, the beignet is easier to make than you might think.


500 g Flour

1 Tablespoon Baker's yeast

2 Tablespoons Sugar

1/2-Teaspoon Salt

350 ml of warm water


In a bowl, place the flour, sugar, salt and yeast.

Keep adding water slowly while kneading.

By now, the dough should be sticky and lumpy.

Keep on kneading for about 10 to 15 more minutes.

The dough will then become smooth and homogeneous, but still soft and sticky.

Cover the dough and let it rest for about 30 minutes, until it doubles in volume.

Once rested, the dough should look like this.

Put the oil over medium heat, until you see that it is ready for cooking.

Oil your hands, and then grab a small section of dough, that should look like a ball. (without ever mixing the dough)

Shape it in your hands, by making a small hole in the middle of the section using your thumb.

Put the beignet in the oil and let it cook on both sides.

Then put it on a paper napkin, to absorb any extra oil.

By Sweet Food