Sfenj is the standard word used in Morocco, and the word is from the Arabic word “Isfanj” means Sponge. Just because both are similar in shapes and function, they absorb a lot. We do not call them Beignet, we call beignet other kind of sweet doughnuts.
1-For the easy way I used in USA, it was canned biscuits dough. You put them separately in a large plate where you put some water like 1/4 cup. then let them soften while you prepare your frying oil. once the oil is hot and ready, make a hole in the center of the biscuits
Put back in the plate. when you finish making the holes. please take the first biscuit and try as shown in the picture above to stretch the hole wide to make a large ring, and place the dough in the hot oil to fry.
Fry both sides on medium heat until golden brown.- make sure no water access in order not to burn your self-
2-for the recipe I am using:
-3 cups flour
– 2 teaspoons yeast
– 1 teaspoon salt
– 1¼ cup warm water (you may need more or less)
– vegetable oil, for frying Dissolve the yeast in the warm water and keep a side.
Mix the flour and salt in a large bowl. Add the water and yeast mixture, and mix very well until smooth and sticky . The dough should be too sticky.
Cover the dough with a plastic, and leave to rise for almost 3 to 4 hours until doubled.
Heat vegetable oil until hot. Dip your hands in water, and take a piece of dough about the size of ( biscuit dough or a little larger) . Use your wet fingers to make a hole in the ball of dough, as shown in the picture above, stretch the hole wide to make a large ring, and place the dough in the hot oil.
. Fry the sfenj until golden and brown, turning once or twice. Remove the cooked sfenj and drain the access of oil, Repeat with all the remaining dough and line them on paper towels. Enjoy with honey and a fresh mint tea or coffee