Sfinge - Moroccan Donuts | The Jewish Week | Food & Wine

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Sfinge - Moroccan Donuts

Sfinge - Moroccan Donuts

Sfinge made from homemade mix. Photo by Jessica Halfin

Makes 4 large jars, with enough mix for about 2 dozen donuts each

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When it comes to making donuts, breaking out the ingredients can be half the battle. Gifting this Moroccan donut mix negates the giftee’s need to track down yeast and crack open (or even worse, buy) a bag of flour for their mandatory Hanukkah treats.

These donuts, famous throughout Israel, are rolled in orange sugar straight out of the oil for the sparkling sweetness to adhere. Sfinge are best enjoyed warm, and soon after making. To make the gift complete, include the instructions with the per-batch specifications on a handwritten card, which can then be attached to the jarred mix.

Zapatillas de baloncesto Nik



2 kilos flour

1 cup sugar

2 tablespoons yeast

½ teaspoon salt


3 cups sugar

The zest of 2 oranges


To make the sfinge, add 1 teaspoon vanilla, 1 cup water, plus more as needed per jar; or 4 cups water and 4 teaspoons vanilla for the entire batch, plus safflower oil for frying. Have on hand a small bowl of water for wetting hands.

  1. In a medium bowl, mix sugar and orange zest with a fork until evenly combined. Set aside.
  2. Add water and vanilla to the dry mix, and mix until a dough forms.
  3. Knead the dough until smooth and elastic (5-10 minutes).
  4. Place ball of dough in the bowl, cover, and let rise in a warm spot for at least 2 hours, or until the dough reaches the top of the bowl
  5. Punch dough down, and let rise in the bowl another 30-40 minutes.
  6. When dough is ready, fill a medium saucepan halfway with the safflower oil; heat until very hot. (To check if it is ready, place the handle of a wooden spoon in the oil. When the oil is hot enough it will create a ripple effect around the wood.)
  7. Place a small bowl of water next to your dough bowl, wet hands lightly, and take a golf ball-sized ball of dough.
  8. Poke a hole through the center of the dough using your finger, stretch slightly into a donut shape, and gently place in the oil.
  9. Fry 4 sfinge at a time until golden brown, remove from the oil, and immediately roll in the orange sugar.
  10. Serve immediately.

Tip: For cold winter mornings, your dough will rise faster when placed in an oven that has only the light turned on.