Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup warm water
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 teaspoon ground cardamom
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Wooden spoon or spatula
- Deep-frying pan or pot
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, yeast, salt, and sugar. Mix well.
2. Add the warm water and coconut milk to the dry ingredients. Mix until a sticky dough forms.
3. Add the shredded coconut and ground cardamom to the dough. Mix until well combined.
4. Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 1 hour or until it doubles in size.
5. Heat the vegetable oil in a deep-frying pan or pot over medium-high heat.
6. Using a spoon or your hands, scoop a small portion of the dough and shape it into a ring or a ball.
7. Gently drop the dough into the hot oil and fry until golden brown on both sides.
8. Use a slotted spoon or spider strainer to remove the fried dough from the oil and place it on a paper towel to drain excess oil.
9. Repeat the process with the remaining dough until all the sfenj are fried.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 12 sfenj
Nutritional information:
Calories per serving: 170
Total fat: 5g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugars: 7g
Protein: 3g
Substitutions for ingredients:
- You can use coconut oil instead of vegetable oil for frying.
- You can use almond milk or soy milk instead of coconut milk.
- You can use ground cinnamon instead of ground cardamom.
Variations:
- You can add chopped nuts or dried fruits to the dough for extra texture and flavor.
- You can dust the sfenj with powdered sugar or cinnamon sugar after frying.
- You can serve the sfenj with honey or jam for dipping.
Tips and tricks:
- Make sure the dough is sticky but not too wet. If it's too dry, add a little more water or coconut milk. If it's too wet, add a little more flour.
- Don't overcrowd the frying pan or pot with too many sfenj at once. This will lower the temperature of the oil and make the sfenj greasy.
- Use a slotted spoon or spider strainer to remove the sfenj from the oil to avoid burning your hands.
Storage instructions:
- You can store the sfenj in an airtight container at room temperature for up to 2 days.
- You can freeze the sfenj for up to 1 month. To reheat, thaw them at room temperature and then warm them up in the oven or microwave.
Reheating instructions:
- To reheat the sfenj, preheat the oven to 350°F (180°C). Place the sfenj on a baking sheet and bake for 5-10 minutes or until warm and crispy.
Presentation ideas:
- Arrange the sfenj on a platter and sprinkle them with shredded coconut or chopped nuts.
- Serve the sfenj with a cup of hot tea or coffee.
Garnishes:
- Shredded coconut
- Chopped nuts
- Powdered sugar
- Cinnamon sugar
Pairings:
- Moroccan mint tea
- Turkish coffee
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt with honey and nuts
- Hummus and pita bread
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is expired or the water is too hot or too cold. Make sure the water is warm but not hot (around 110°F or 43°C) and check the expiration date of the yeast.
- If the sfenj are too dense or heavy, it may be because the dough is too dry or too wet. Adjust the amount of water or flour accordingly.
Food safety advice:
- Make sure the oil is hot enough before frying the sfenj to avoid undercooked dough.
- Use a thermometer to check the temperature of the oil. It should be around 350°F (180°C).
- Don't leave the hot oil unattended and keep children and pets away from the frying area.
Food history:
- Sfenj is a traditional Moroccan pastry that is usually served for breakfast or as a snack with tea or coffee.
- It is similar to a doughnut but has a denser texture and a ring or ball shape.
- Sfenj is often flavored with orange blossom water, anise, or sesame seeds.
Flavor profiles:
- The sfenj with coconut and cardamom has a sweet and nutty flavor with a hint of spice from the cardamom.
- The shredded coconut adds a chewy texture to the dough.
Serving suggestions:
- Serve the sfenj warm or at room temperature.
- You can dip them in honey, jam, or chocolate sauce for extra sweetness.
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Region: Moroccan