Sfenj – Algerian Ring Doughnuts

Sfenj (ring-shaped unsweetened doughnuts)

Sfenj are the quintessential Maghrebi doughnuts – light, ring-shaped fritters that puff up when fried to brilliant gold. The word sfenj comes from the Arabic for “sponge,” a fitting name for these donuts’ sponge-like texture. In Algeria they are a morning staple and street-food favorite. You’ll find vendors (called sufnaj) hand-shaping the rings on street corners or the kitchen of a home bubbling with hot oil. Traditionally dusted with granulated sugar or drizzled with honey, sfenj are enjoyed at breakfast with mint tea or as a late-afternoon treat alongside coffee. In Algeria they may be called sfenz or khfaf, especially in the Berber regions, but the preparation is similar.

Making sfenj at home is surprisingly straightforward. A simple dough of flour, yeast, salt, a bit of sugar and warm water is kneaded until smooth, then set aside to rise until doubled (this can take up to an hour). The sticky dough is then shaped by hand into rings – often by stretching a small dough ball around an oil-coated finger, then sealing to form a loop. Each ring is carefully dropped into hot oil and fried. They need only a minute or two per side because the dough is thin. Out of the oil, each sfenj is crisp outside and pillowy inside. While still warm, they are sprinkled heavily with sugar or dunked into honey.

These donuts have a storied history: legend says they were invented in Moorish Spain by accident, but they became a cultural icon across North Africa. They were once considered street food exclusively, but today people make them at home, especially during Ramadan mornings or special occasions. Sfenj is gluten-heavy (flour + yeast) with a touch of sweetness, so it’s fitting with strong mint tea to cut the richness. The crunchy sugar coating and chewy interior make each bite utterly delightful.

Algerian Sfenj Recipe – Homemade Fried Doughnuts
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Algerian Sfenj Recipe – Homemade Fried Doughnuts

Recipe by Travel S HelperCourse: Breakfast, SnacksCuisine: AlgerianDifficulty: Medium
Servings

12

servings
Prep time

80

minutes
Cooking time

15

minutes
Calories

400

kcal

Classic Algerian doughnuts made from a yeasted dough of flour, water, yeast, and salt. The sticky batter is mixed and allowed to rise until fluffy. Small portions of dough are then shaped into rings and deep-fried in hot oil until puffed and golden. The donuts are served immediately, either sprinkled with sugar or soaked in honey. Sfenj are best enjoyed warm, often with mint tea for breakfast or as an afternoon snack.

Ingredients

  • 3 cups (375g) all-purpose flour – keeps the dough soft and airy.

  • 2 teaspoons active dry yeast – for leavening; allows dough to rise.

  • 1 teaspoon sugar – feeds the yeast and adds a hint of sweetness.

  • 1 teaspoon salt – balances flavor.

  • 300–350 ml warm water – adjust to make a sticky, soft dough.

  • Oil for frying (vegetable or sunflower) – about 1–2 L, enough to deep fry the rings.

  • Optional flavoring: 1 tablespoon orange blossom water or a pinch of ground orange zest – gives a fragrant floral note (common in Moroccan/Algerian versions).

  • Toppings: Granulated sugar or honey – to coat the hot doughnuts.

  • Substitutions & Allergy Notes

  • Yeast: If instant yeast is on hand, use the same amount; activate it directly with flour. No-yeast versions (using baking powder) are possible but yield a denser fritter.

  • Gluten-free: Try a blend of rice flour + tapioca starch + a binder; the texture will differ.

Directions

  • Activate the yeast: In a small bowl, combine 2 tablespoons of the warm water with the sugar and yeast. Stir and let sit 5–10 minutes, until foamy.

  • Mix the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and most of the remaining warm water. Add the optional orange blossom water if using. Stir with your hand or a wooden spoon until a shaggy dough forms. Add more water a little at a time if the dough is dry; it should be soft and slightly sticky.

  • Knead and rise: Turn the dough onto a floured surface and knead for about 5–8 minutes until smooth and elastic. Shape into a ball, lightly oil the bowl, place the dough back in, and cover. Let it rise in a warm spot until doubled in size, about 1 hour. (For a quicker method, you can do a single rise of 30 minutes, but the texture will be slightly less airy.)

  • Shape the sfenj rings: Once risen, gently deflate the dough. Pinch off pieces about the size of a golf ball (around 30–40g each). Dip your fingers in oil and use them to poke a hole through the center of each dough ball, then carefully stretch the edges out into a ring about 8–10 cm wide. Place shaped rings on a floured baking sheet to rest 5–10 minutes; this helps them puff better when fried.

  • Fry: Heat oil in a deep pot or fryer to 180 °C (350 °F). Carefully slide a few dough rings into the hot oil (do not overcrowd). Fry until golden on one side (~1 minute), then flip and fry the other side (~another minute). Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

  • Coat in sugar or honey: While still warm, sprinkle generously with granulated sugar or dip each ring briefly in warm honey, allowing excess to drip off. The coating will stick to the hot doughnut.

  • Serve: Serve immediately, ideally on a plate with more honey or sugar on the side and mint tea. Sfenj are best eaten hot.

Equipment Needed

  • Large mixing bowl
  • Whisk or spoon for initial mixing
  • Deep fryer or deep pot (for frying)
  • Candy or frying thermometer (to monitor oil temp)
  • Slotted spoon or spider strainer
  • Wire rack or paper towels (for draining)

Tips, Pairings & Variations

  • Serving Suggestions & Pairings: Sfenj are traditionally enjoyed at breakfast or anytime with Maghrebi mint tea. They also make a sweet end to a Moroccan/Algerian meal. For a festive twist, serve sfenj with a dusting of cinnamon sugar or alongside Moroccan citrus marmalade. In some regions, they’re eaten during Hanukkah in place of jelly donuts.
  • Storage & Reheating: Sfenj are best eaten the day they are made. If needed, you can keep them in a loosely covered container overnight. To re-crisp, warm briefly in a hot oven (180 °C for 5 minutes). Avoid refrigeration (it makes them dense). The dough (before frying) can be stored in the fridge for up to 1 day to slow fermentation and improve flavor; bring it back to room temperature before frying.
  • Variations & Substitutions (4 ideas):
  • Egg-enriched Sfenj: Add 1 beaten egg to the dough for a richer flavor and deeper color.
  • Sfenj Matfiyya: After the first fry, flatten each ring slightly and fry again briefly until extra crispy.
  • Gluten-Free Twist: Substitute 1 cup chickpea (gram) flour + 1 cup rice flour; add an extra tsp baking powder. The texture will be different but enjoyably crunchy.
  • Non-fried Version: Heat a skillet lightly greased and cook shaped rings like fritters on each side until golden (requires more oil than baking but less than deep-fry).
  • Chef’s Tips:
  • Keep oil at a steady high heat. If the oil is too cool, sfenj will absorb grease; if too hot, they brown too fast without cooking through.
  • Shape rings gently; do not use too much flour or oil on your hands, or it will damage the dough’s ability to puff.
  • Let them rest briefly on parchment or a lightly oiled tray before frying so they keep their shape.
  • Optional Prep (Shopping list & Make-ahead):
  • Shopping: Double-check you have plenty of flour and yeast – sfenj uses a lot of each. If you like flavored sugar, buy a little ground cinnamon or vanilla.
  • Make-ahead: Prepare the dough the night before and let it ferment slowly in the refrigerator; the next day simply bring to room temperature, shape, and fry. This also develops a slightly tangy taste.

Nutrition Facts (per 1 doughnut)

Calories

Carbs (g)

Protein (g)

Fat (g)

Allergens

400 kcal

47

6

21

Wheat (gluten)

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