Jewish American Heritage Month

Posted By richards on December 5, 2014

Suzanne Suissa, mother of Jewish Journal President David Suissa, presents powdered-sugar-covered sfenj, the traditional Moroccan Chanukah doughnut served with honey for dipping. Photo by Sydney Suissa

This recipe is my little Chanukah gift to all my Ashkenazi friends, who never got to wake up on Sunday mornings in Casablanca to the smell of the worlds greatest doughnuts my mothers sfenj. You wont find these hot, doughy marvels at Krispy Kreme or any of those trendy new doughnut joints. For one thing, how would they market a doughnut pronounced shfinz?

Sfenj are a ubiquitous fried pastry in North Africa. The name is based on the Arabic word for sponge, not because they soak up oil, but because a perfect sfenj my mothers is light and springy.

The doughnuts really make their star appearance in Jewish homes around Chanukah, when foods fried in oil take center stage. They are the perfect complement to Ashkenazi latkes a culinary model of Jewish unity.

Thanks to some help from my cousin SydneySuissa, who did grow up with me in Morocco, the recipe below includes a few tricks gathered by my mother over 50 years of making the same item. If you follow the instructions, your sfenj will be so delicious, you can tell your kids its their Chanukah gift.

SFENJ (Moroccan Chanukah doughnuts)

Mix together flour, yeast, salt and granulated sugar. Add oil and egg, mixing lightly. Add the water slowly, using your hands to work it into the mixture.

Knead the dough gently; shape it into a ball. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 1/2 hours.

Wet hands slightly, then roll dough into small balls. Flatten, then create a hole using your finger, and stretch the dough gently.

Read the rest here:

Sfenj: Tough to pronounce, easy to eat

Category: Ashkenazi
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