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Sfinge Recipe – Traditional Jewish Moroccan Doughnuts

Sfinge Recipe – Traditional Jewish Moroccan Doughnuts

A festive Hanukkah favorite with roots in Moroccan Jewish kitchens

Light, airy, and perfectly sweet, sfinge are a beloved treat in many Jewish homes. Learn how to make these traditional doughnuts with a recipe passed down through generations.

Image illustrating:Golden Sfinge Doughnuts from Jewish North African Traditions

21 December 22:00

David Pliner

Culinary & Israeli Heritage Enthusiast

Discover the sweet, airy delight of sfinge, a traditional North African doughnut enjoyed by Jewish communities, especially during Hanukkah.

Health and Nutrition Highlights

Sfinge are made with simple ingredients and contain no preservatives.
Homemade sfinge allow control over sugar and oil content.
Frying at the right temperature helps reduce oil absorption.

Ingredients

All-purpose flour

4 cups

Warm water

2 cups

Active dry yeast

2 teaspoons

Sugar

2 tablespoons

Salt

1 teaspoon

Vegetable oil (for frying)

as needed

Powdered sugar or honey

for topping

Chef’s Tips for Perfect Sfinge

When working with sfinge dough, keep your hands lightly oiled to prevent sticking. The dough is very soft and elastic, so shaping it can be tricky at first. Don’t worry if your first few doughnuts aren’t perfect—practice makes perfect! Let the dough rise fully for the best airy texture, and always fry in hot oil (around 350°F) to ensure a crisp exterior without absorbing too much oil. Serve immediately for the best taste, but you can also reheat them in the oven to regain some crispness. Try experimenting with toppings—powdered sugar, cinnamon sugar, or even a drizzle of silan (date syrup) can add a delightful twist.

Instructions

1

1

Activate the yeast

In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 10 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
2

2

Prepare the dough

Add the flour and salt to the yeast mixture. Mix well until a sticky dough forms. The dough should be soft and elastic. Cover the bowl with a clean towel and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
3

3

Heat the oil

In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to allow the doughnuts to float while frying. Use a thermometer to maintain the correct temperature.
4

4

Shape the sfinge

Lightly oil your hands to prevent sticking. Take a small piece of dough and gently stretch it into a ring shape. The dough is very soft, so handle it carefully. You can also use your thumb to poke a hole in the center and stretch it gently.
5

5

Fry the doughnuts

Carefully place the shaped dough into the hot oil. Fry a few at a time, turning occasionally, until they are golden brown on all sides. This usually takes about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6

6

Add toppings and serve

While still warm, dust the sfinge with powdered sugar or drizzle with honey. Serve immediately for the best texture and flavor. They are best enjoyed fresh but can be reheated in the oven if needed.

The Story Behind Sfinge

Sfinge are light, airy doughnuts traditionally made by Jewish communities in North Africa.

The word ‘sfinge’ comes from the Arabic word for sponge, reflecting the doughnut’s soft, spongy texture. These treats are especially popular among Moroccan and Algerian Jews, often prepared during Hanukkah. Their golden crust and tender interior make them a beloved dessert, symbolizing joy and celebration.
Jewish families in North Africa would gather to make sfinge together, shaping the dough by hand and frying it in hot oil. The process was a communal event, filled with laughter, stories, and the aroma of sweet dough frying to perfection. It was more than just cooking—it was a cherished tradition.
Over time, sfinge became a staple in Jewish holiday celebrations, especially Hanukkah, when fried foods are customary. The use of oil in cooking commemorates the miracle of the oil in the Temple, and sfinge, with their golden glow, fit beautifully into this tradition.

Sfinge are often enjoyed fresh and warm, dusted with sugar or drizzled with honey.

In many Jewish homes, sfinge are served immediately after frying, when they are still warm and crisp. Some prefer them with a generous coating of powdered sugar, while others drizzle them with honey or syrup. Each family has its own twist, making every batch unique.
The recipe for sfinge has been passed down through generations, often by word of mouth. Grandmothers teach their grandchildren how to shape the dough just right, ensuring the perfect texture and flavor. This oral tradition keeps the recipe alive and connects families to their heritage.
Today, sfinge are enjoyed not just during holidays but also as a special treat throughout the year. They are a reminder of home, heritage, and the warmth of family gatherings. Whether made in Israel, the U.S., or anywhere in the world, sfinge carry the flavors of tradition.

FAQ

Can I make sfinge ahead of time?

Yes, sfinge can be made ahead and reheated in the oven to restore crispiness.

Is it necessary to deep-fry sfinge?

Sfinge is traditionally deep-fried, which gives it its signature texture and flavor.

Can I make sfinge gluten-free?

Yes, you can use gluten-free flour, but the texture may vary slightly.