Sfenj (Moroccan Fried Doughnuts)

Sfenj is a traditional North African fried doughnut that holds a special place in Jewish culinary culture, particularly during Hanukkah. Its origins lie in the Maghreb—Morocco, Algeria, Tunisia, and Libya—where it has been a staple street food and home-made treat for centuries. The word “sfenj” comes from the Arabic root “s-f-n-j,” meaning “spongy” or “absorptive,” which accurately describes its light, airy texture and the way it soaks up oil during frying. Sfenj is typically ring-shaped, though it can also be made in irregular rounds, and is often served plain, dusted with sugar, or drizzled with honey.

Its connection to Hanukkah arises from the holiday’s central theme of oil. Hanukkah commemorates the rededication of the Second Temple in Jerusalem in 164 BCE, when, according to rabbinic tradition, a single cruse of pure olive oil miraculously burned for eight days. This miracle established the custom of eating foods fried in oil during the festival, making sfenj, with its golden, oil-soaked surface, a fitting and symbolic treat. Each bite serves as a reminder of divine intervention and the triumph of spiritual endurance.

Jewish communities in North Africa, particularly Moroccan Jews, adapted the local sfenj as a Hanukkah specialty. While sfenj was eaten year-round, its association with Hanukkah transformed it into a ritual food, prepared in homes and shared with neighbors, family, and the community during the eight-day festival. The act of frying sfenj at home became both a celebration and a subtle form of historical memory, linking contemporary households to centuries of Jewish resilience and local cultural adaptation.

The preparation of sfenj is itself a tradition. The dough is made with simple ingredients—flour, water, yeast, and salt—but requires careful handling to achieve the characteristic light and airy texture. It is typically left to rise until bubbly, then hand-shaped into rings and fried in hot oil. The frying process, producing a crisp exterior and soft interior, mirrors the symbolic focus on oil in Hanukkah lore. Often, sfenj is served immediately while still warm, emphasizing communal sharing and the sensory enjoyment of the holiday.

In diaspora communities, sfenj has remained a culinary bridge between Moroccan Jewish heritage and broader Jewish traditions. Even in places where other Hanukkah foods, such as latkes or sufganiyot, have become dominant, sfenj retains cultural significance for families tracing their roots to North Africa. Modern variations may include dusting with powdered sugar, rolling in cinnamon sugar, or filling with honey, though the central elements—deep-fried, oil-rich, and shared—remain intact.

In essence, sfenj exemplifies how Jewish communities integrate local culinary practices into religious observance. Its role in Hanukkah is both practical and symbolic: practical because frying dough was accessible and festive, and symbolic because the oil-soaked treat embodies the miracle of Hanukkah. Eating sfenj is therefore more than indulgence; it is a living connection to history, culture, and the enduring traditions of Jewish life in North Africa and beyond.

Yield: About 12–15 sfenj
Preparation time: 20 minutes
Rising time: 1.5–2 hours
Cooking time: 20–25 minutes

Equipment Needed

• Large mixing bowl

• Wooden spoon or spatula

• Clean kitchen towel or plastic wrap

• Deep, heavy-bottomed pot or deep fryer

• Candy or deep-fry thermometer

• Slotted spoon or spider skimmer

• Paper towels or wire rack

• Measuring cups and spoons

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 2 teaspoons instant yeast

• 1 ¼ cups warm water (about 100–110°F / 37–43°C)

• Vegetable oil (for deep frying; enough to fill pot 2–3 inches)

• Optional: extra sugar or honey for coating

Preparation Steps

1. Mix the Dough:
   In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add warm water, stirring with a wooden spoon or spatula until the mixture forms a sticky, elastic dough. The dough should be wet and slightly sticky—this is normal.

2. Knead Lightly:
   On a lightly floured surface, knead the dough gently for 2–3 minutes to bring it together. Avoid over-kneading; sfenj dough is meant to be soft and airy, not dense.

3. First Rise:
   Place the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for 1–1.5 hours, until it doubles in size. Sfenj dough is highly hydrated and will look bubbly.

4. Heat the Oil:
   Pour vegetable oil into a deep pot or fryer to a depth of about 2–3 inches. Heat the oil to 350°F (175°C). Use a thermometer for accuracy; oil that is too hot will burn the dough, too cool will make it greasy.

5. Shape the Sfenj:
   Wet your hands lightly with water or oil. Pinch off a piece of dough (about the size of a golf ball), poke a hole in the center with your finger, and gently stretch it into a ring. You can make them freeform or more uniform by hand.

6. Fry the Sfenj:
   Carefully slide the shaped dough into the hot oil. Fry in batches, ensuring the doughnuts do not crowd the pot. Fry for 2–3 minutes on each side, until golden brown and puffed. Adjust heat as needed to maintain 350°F.

7. Drain and Cool:
   Remove sfenj with a slotted spoon and place on paper towels or a wire rack to drain excess oil.

8. Optional Sweetening:
   While still warm, dust sfenj with sugar, drizzle with honey, or enjoy plain. Traditionally, sfenj is served hot and fresh.

Tips for Perfect Sfenj

• Ensure the dough is sticky; dry dough will yield dense, tough rings.

• Oil temperature is crucial—use a thermometer if possible.

• Sfenj is best eaten fresh, but it can be briefly reheated in a toaster oven.

• Variations include adding anise seeds to the dough for extra flavor.