Chanukah is the holiday of lights, miracles, and donuts! Every year, for Chanukah, I make the classic jelly donuts – “sufganiyot” in Hebrew – but this year, I decided to go back to my roots. For the first time in my life I made Moroccan Donuts, or “sfinj.” Sfinj are traditional Moroccan donuts.
I was a bit nervous because my mother never made them, so I assumed that they are hard to make (when I told her that I made them and it was easy she said she never liked them or any fried pastry, that’s why she never made them). The dough is made with fresh yeast and is pretty easy to make, but it is very soft and sticky, so you must work quickly.
Honestly, I enjoyed the process, it was therapeutic.
The great thing and the bad thing about these yummy pastries is that they’re fluffy and light, much lighter and fluffier than traditional sufganiyot.
AND the best part: they are vegan!
Before you start, you should know that the dough needs one and half or two hours to rise. Also, I urge you to make sure that the frying pan is placed on a rear burner and that the small kids are not in the kitchen.
Optional: my husband came up with the brilliant idea to coat them with cinnamon mixed with sugar, which made them taste like churros. My neighbor suggested to drizzle them with maple or agave syrup. You can also simply eat them with jam. God they’re so good.