Sfinz(Libyan Doughnut)
Sfinz(Libyan Doughnut) is a traditional Libyan fried pastry made with a dough consisting of flour, sugar, yeast, salt, and water.
After it has been fried, sfinz is typically enjoyed with honey, although it can also be fried with an egg on top.
Also known as Libyan doughnut, this fried pastry is especially popular for breaking the fast during Ramadan, but it can also be served for breakfast.
STORAGE AND REHEATING
Store leftovers of SFINZ in a container and place in fridge for a week. Reheat in a microwave or in a hot oil on stove when ready to use.
RECIPE INGREDIENTS
4 cups fine white flour
4 tablespoons olive oil for the dough
4 teaspoons sugar
2 teaspoons salt
2 teaspoon baking powder
One cup warm milk and 1/2 cup warm water
1/2 cup warm water for the yeast
(25g fresh yeast or 1 tablespoon dried yeast + 1 teaspoon sugar)
Oil for deep frying
DIRECTIONS ON HOW TO MAKE SFINZ(LIBYAN DOUGHNUT)
Combine the fresh yeast and sugar, with 1/2 cup warm water, leave in warm place until it becomes frothy
In a large, mix all the dry ingredients, add the yeast mix. Stir in the olive oil and one and a half cup warm water gradually. Knead well to get a soft consistency dough, which will be easy to spread.
Oil your hands, then shape the dough into a large ball and brush it with oil. Cover with a cling film, and leave until the dough has rise.Knead the dough again so it falls, then leave to rise again. Next we will start to shape the dough.
Brush tray with oil, and with oiled hands take a handful of dough and squeeze into large egg size, making about 10 sfinz balls. Place the balls on a well oiled surface and cover them with cling film. Leave to rest for 15 minutes.
Grease a dinner plate. Place one dough ball in the middle of the plate. Flatten each ball to the same shape as the plate, dipping your hands in oil as needed. The edges should be a bit thicker than the center, like a pizza crust.
Under medium heat, fry in hot oil, turn to the other side until both sides are golden brown.
To make egg sfinz: flip the sfinz onto the opposite side as soon as it pops up. This side will have a ” hollow.” You should have an egg in a bowl ready to pour into the hollow.
Push the sfinz down with a spatula and spoon hot oil on top to fry the egg as well. Once the egg has set you can flip to brown the egg side.
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RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
4 cups fine white flour
4 tablespoons olive oil for the dough
4 teaspoons sugar
2 teaspoons salt
2 teaspoon baking powder
One cup warm milk and 1/2 cup warm water
1/2 cup warm water for the yeast
Oil for deep frying
Instructions
- Combine the fresh yeast and sugar, with 1/2 cup warm water, leave in warm place until it becomes frothy
- In a large, mix all the dry ingredients, add the yeast mix. Stir in the olive oil and one and a half cup warm water gradually. Knead well to get a soft consistency dough, which will be easy to spread.
- Oil your hands, then shape the dough into a large ball and brush it with oil. Cover with a cling film, and leave until the dough has rise.Knead the dough again so it falls, then leave to rise again. Next we will start to shape the dough.
- Brush tray with oil, and with oiled hands take a handful of dough and squeeze into large egg size, making about 10 sfinz balls. Place the balls on a well oiled surface and cover them with cling film. Leave to rest for 15 minutes.
- Grease a dinner plate. Place one dough ball in the middle of the plate. Flatten each ball to the same shape as the plate, dipping your hands in oil as needed. The edges should be a bit thicker than the center, like a pizza crust.
- Under medium heat, fry in hot oil, turn to the other side until both sides are golden brown.
- To make egg sfinz: flip the sfinz onto the opposite side as soon as it pops up. This side will have a " hollow." You should have an egg in a bowl ready to pour into the hollow.
- Push the sfinz down with a spatula and spoon hot oil on top to fry the egg as well. Once the egg has set you can flip to brown the egg side.
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Ingredients
4 cups fine white flour
4 tablespoons olive oil for the dough
4 teaspoons sugar
2 teaspoons salt
2 teaspoon baking powder
One cup warm milk and 1/2 cup warm water
1/2 cup warm water for the yeast
Oil for deep frying
Instructions
- Combine the fresh yeast and sugar, with 1/2 cup warm water, leave in warm place until it becomes frothy
- In a large, mix all the dry ingredients, add the yeast mix. Stir in the olive oil and one and a half cup warm water gradually. Knead well to get a soft consistency dough, which will be easy to spread.
- Oil your hands, then shape the dough into a large ball and brush it with oil. Cover with a cling film, and leave until the dough has rise.Knead the dough again so it falls, then leave to rise again. Next we will start to shape the dough.
- Brush tray with oil, and with oiled hands take a handful of dough and squeeze into large egg size, making about 10 sfinz balls. Place the balls on a well oiled surface and cover them with cling film. Leave to rest for 15 minutes.
- Grease a dinner plate. Place one dough ball in the middle of the plate. Flatten each ball to the same shape as the plate, dipping your hands in oil as needed. The edges should be a bit thicker than the center, like a pizza crust.
- Under medium heat, fry in hot oil, turn to the other side until both sides are golden brown.
- To make egg sfinz: flip the sfinz onto the opposite side as soon as it pops up. This side will have a " hollow." You should have an egg in a bowl ready to pour into the hollow.
- Push the sfinz down with a spatula and spoon hot oil on top to fry the egg as well. Once the egg has set you can flip to brown the egg side.