Moroccan Honey Donuts

Step 1

Pour 1.25 cups of warm water (around 110°F) into a large mixing bowl. Sprinkle 1 teaspoon of instant yeast over the water and let it sit for 1 minute to bloom, then stir gently to dissolve.

Step 2

Add 2 cups of all-purpose flour and 0.5 teaspoon of fine sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy, wet dough forms — it should be much wetter and stickier than typical bread dough. Mix for about 1 minute until all flour is incorporated.

Step 3

Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 20-30 minutes. You should see tiny bubbles forming on the surface and smell a light yeasty aroma — this is the dough becoming light and airy.

Step 4

Pour 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven and set over medium-high heat. Use an instant-read thermometer to preheat the oil to 350°F — this usually takes 8-10 minutes. The oil should shimmer and move smoothly when you tilt the pot; if it smokes, it's too hot.

Step 5

While the oil heats, fill a small bowl with cool water. Dip your fingers into the water so they're wet (this prevents the dough from sticking to your hands). Gently pinch off a golf ball–sized piece of dough and hold it over the hot oil — the dough should stretch slightly.

Step 6

With one wet-fingertip, poke a hole through the center of the dough ball to form a ring shape. In one smooth motion, carefully slip the ring into the hot oil. You should hear an immediate, vigorous sizzle. Repeat with 2-3 more dough pieces, being careful not to crowd the pot — they should have room to puff and move freely.

Step 7

Fry each sfenj for 1.5-2 minutes on the first side without moving it — you'll see the bottom turn deep golden-brown and smell a rich, toasted aroma. Using a slotted spoon, carefully flip the sfenj and fry the other side for another 1.5-2 minutes until it's golden all over and puffed like a pillow.

Step 8

Transfer each finished sfenj to a paper towel-lined plate to drain excess oil. They'll continue to crisp as they cool. Repeat the shaping and frying process with the remaining dough, re-wetting your fingers between each batch.

Step 9

While the sfenj are still warm and slightly soft, dust them lightly with 2 tablespoons of granulated sugar, or leave them plain if you prefer. Arrange on a serving plate.

Step 10

Pour 0.5 cup of honey into a small dipping bowl and serve alongside the warm sfenj. Each dough ring should be crispy and golden on the outside, but soft and pillowy inside — the contrast is what makes sfenj special. Guests can dunk or drizzle honey over their sfenj as desired.