Sfenj

— The Method

How it comes together.

1. Step 01

   In a large bowl, combine the flour, salt, yeast, and sugar, then mix in the warm water until you have a very soft, sticky dough. Beat or knead it just enough to develop elasticity, knowing it will look looser than most bread doughs. The texture should be wet, stretchy, and a little unruly, which is exactly what gives sfenj its open interior.

2. Step 02

   Cover and let it rise until doubled and lively, with bubbles visible throughout the dough. Prepare a bowl of water for wetting your hands and heat the frying oil in a deep, wide pot over medium heat. With damp hands, pinch off a portion of dough, gently stretch it, and open a hole in the center to form the classic ring. Lower it carefully into the oil and repeat with only a few at a time so the temperature stays steady. The shaping does not need to be perfect; that handmade irregularity is part of the charm.

3. Step 03

   Fry the sfenj until puffed and deeply golden, turning once or twice so both sides color evenly. Watch how the dough expands, listen for the energetic bubbling, and give each ring enough space to float freely. The outside should become crisp and bronzed while the inside remains light and chewy. Transfer to a rack or paper-lined tray so any excess oil drains away quickly.

4. Step 04

   Serve warm, plain, dusted with sugar, or drizzled with honey. I prefer eating them almost immediately, when the crust still has that delicate crackle and the center is steamy and elastic. This is the kind of pastry that belongs to mornings, markets, and family moments. It is simple, joyful, and unmistakably Moroccan.