Every moroccan knows this stuff, at least every jewish moroccan I know.
As Hanuka approaches I believe this recipe have to be shared!
Well, this stuff is really easy to make.
You'll need:
1Kg of white flour.
30g fresh yeast \ 15g dry yeast.
Pinch of salt.
2 Tablespoons of sugar.
4 cups of lukewarm water.
Egg.
1/2L of vegetable oil. (Canola oil works best)
Optional -
Tablespoon of vanilla extract \ 2 tablespoons of brandy.
Prepare as following:
1. Mix everything except for the oil in a bowl. It should be watery and sticky.
2. Let is rise for 1 hour.
3. heat the oil in a large pan around 1" deep. It should be hot enough to make the sfinge firm (not soaked with oil) but not burnt.
4. Wet your hands with water, take a bit of dough and put it in the hot oil. Traditionally we make a hole in the middle but you don't have to.
5. Fry one side until golden and flip.
6. strain the excess oil when the other side is golden and set on a tray with paper towels to soak excess oil.
7. Eat while hot. Traditionally you dip it in a bowl of white sugar.
Have fun ~
NOTE:
The amounts above will yield enough sfinge for 10-15 people.
I use 1\3 the amount for 3-4 people. (I don't use the egg but it does add flavor)
As Hanuka approaches I believe this recipe have to be shared!
Well, this stuff is really easy to make.
You'll need:
1Kg of white flour.
30g fresh yeast \ 15g dry yeast.
Pinch of salt.
2 Tablespoons of sugar.
4 cups of lukewarm water.
Egg.
1/2L of vegetable oil. (Canola oil works best)
Optional -
Tablespoon of vanilla extract \ 2 tablespoons of brandy.
Prepare as following:
1. Mix everything except for the oil in a bowl. It should be watery and sticky.
2. Let is rise for 1 hour.
3. heat the oil in a large pan around 1" deep. It should be hot enough to make the sfinge firm (not soaked with oil) but not burnt.
4. Wet your hands with water, take a bit of dough and put it in the hot oil. Traditionally we make a hole in the middle but you don't have to.
5. Fry one side until golden and flip.
6. strain the excess oil when the other side is golden and set on a tray with paper towels to soak excess oil.
7. Eat while hot. Traditionally you dip it in a bowl of white sugar.
Have fun ~
NOTE:
The amounts above will yield enough sfinge for 10-15 people.
I use 1\3 the amount for 3-4 people. (I don't use the egg but it does add flavor)
