Tag Archives: doughnut

Sfenj doughnuts on colourful tablecloth

Sfenj AKA Moroccan Doughnuts: Your New Fave Hanukkah Dessert Using Just 5 Ingredients!

Sfenj, derived from the Arabic word for “sponge,” are crispy and chewy doughnuts made with unsweetened, sticky yeast dough that is risen until light and fluffy, pulled into rings and fried until golden. They’re a breakfast staple in Morocco and other Maghrebi countries and often eaten by Sephardic Jews during Hanukkah, symbolizing the oil that fuelled the holiday miracle. Sfenj should be served piping hot and can be enjoyed plain, drizzled with honey or dusted with sugar. They’re simple to make at home, only require the most basic ingredients and don’t contain any eggs or milk — so you can add them to your list of best vegan recipes too.

Sfenj dougnuts on colourful tablecloth

Sfenj Moroccan Doughnuts With Honey and Sugar

Prep Time: 20 minutes
Rest Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 50 minutes
Servings: 12 to 15 doughnuts

Ingredients:

Doughnuts
3 tsp dry active yeast
1 Tbsp sugar
1 ¾ cups lukewarm water, divided
4 cups all-purpose flour
1 ½ tsp sea salt
Vegetable oil for frying

Topping
Honey (optional)
Ground cinnamon (optional)
Granulated or icing sugar (optional)

Sfenj doughnut ingredients on kitchen counter

Directions:

1. Dissolve the yeast and sugar in ½ cup of lukewarm water and set aside to bloom for 10 minutes.

2. In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture with flour and gradually add 1 ¼ cups of lukewarm water until it forms a sticky dough. Then add the salt and continue to knead for about 10 minutes, which will make the dough springy and elastic. A stand mixer with a hook attachment is ideal for this, but you can also mix by hand, working the dough vigorously. The dough should still end up very sticky and loose.

Related: You’ve Been Making Couscous All Wrong. Here’s the Right Way to Prepare It

3. Cover the bowl with a tea towel and let the dough rise for 2 to 3 hours, until light, airy — and they double or triple in size. (To speed up the rising time, put dough in the oven with the light turned on).

4. In a high-sided pan or pot, heat 1 to 2 inches of vegetable oil on medium heat until hot, measured on a candy or deep-fry thermometer between 360°F to 370°F. (A Dutch oven works great for this because it maintains a consistent temperature and its heavy weight anchors it to the burner, reducing the risk of accidents when deep frying). If you don’t have a thermometer, you can test the temperature of the oil with the handle end of a wooden spoon. If you see lots of little bubbles form around the wood, your oil is ready to fry in.

Related: Cozy Jewish Comfort Food Recipes

5. Keep a small bowl of cold water handy for wetting your hands before you shape each doughnut. Lightly punch down the dough to deflate it. Pull off a piece of batter about the size of an egg. Use your thumb to make a hole in the centre of the dough and then pull gently to form a doughnut shape. (Don’t worry about getting them perfect, they will puff up nicely in the oil).

Woman shaping sfenj doughnut dough

6. Carefully put the doughnuts one at a time into the pot of hot oil and don’t overcrowd them. (A good rule of thumb is 3 to 4 doughnuts at a time). Fry the doughnuts for 1 to 2 minutes until golden brown on the bottom and puffed on top. Then flip carefully with a slotted spoon or metal tongs and cook on the other side for another 1 to 2 minutes, until even in colour and golden brown all over.

Sfenj doughnuts frying in oil

7. Remove the finished doughnuts onto a cooling rack lined with paper towels to drain the excess oil. Serve piping hot or warm, either plain, drizzled with hot honey or dusted with cinnamon or sugar — and preferably accompanied by a glass of Moroccan mint tea.

Sfenj doughnuts being dusted with sugar

Like Claire’s sfenj recipe? Try her upside-down apple cake or comforting mujadara recipe.

Gingerbread doughnuts on white plate

These Gingerbread Doughnuts With a Cinnamon Glaze Can Be Made in Under 30 Minutes

I love nothing more than a quick, easy dessert you can whip together in under 30 minutes. And these Baking Therapy gingerbread doughnuts are just the ticket. They will be sure to get you in the festive spirit, as they have all the flavours and spices of a classic gingerbread cookie — but in doughnut form! All you need are a few essential tools you probably already have in your kitchen and these doughnut pans. Topped with a cinnamon glaze for a hint of sweetness, because let’s be real: who doesn’t love a glazed doughnut?

Gingerbread donuts on white plate

Gingerbread Doughnuts With a Cinnamon Glaze

Prep Time: 15 minutes
Bake Time: 8 to 10 minutes
Total Time: 23 to 25 minutes
Servings: 16 doughnuts

Ingredients:

Doughnuts
1 ½ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
¾ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp ground nutmeg
¼ tsp salt
½ cup brown sugar
¼ cup grapeseed oil or any neutral oil
½ cup buttermilk
1 large egg
1 tsp vanilla extract
3 Tbsp molasses

Cinnamon Glaze
1 ¼ cups icing sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
½ tsp vanilla extract
5-6 Tbsp heavy cream

Equipment:
Non-Stick 6-Cavity Doughnut Baking Pans, Amazon, $65.

Gingerbread doughnuts ingredients on kitchen counter

Directions:

1. Preheat oven to 375°F. Grease 2 doughnut pans with oil or butter. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Whisk in the brown sugar until evenly distributed.

2. In a measuring cup, measure out the grapeseed oil and buttermilk. Whisk in the egg, vanilla extract and and molasses.

Related: Party-Worthy Doughnut Recipes

3. Create a well in the centre of the dry mix and pour in the wet ingredients. With a spatula, stir the ingredients together until just combined, don’t over-mix. Transfer the batter to a piping bag or simply spoon the mixture into the doughnut pan until just below the fill line.

doughnut batter in doughnut pan

4. Bake in the oven for 8-10 minutes until a toothpick, when inserted, comes out clean. While the doughnuts are still hot, invert the pan and gently tap on the counter to remove the doughnuts. Let cool completely on a wire rack.

doughnuts cooling on wire rack

5. For the cinnamon glaze, in a small bowl, whisk together the icing sugar, cinnamon, ginger and vanilla extract. Begin with 4 Tbsp of heavy cream, whisking until well combined. Add 1 Tbsp at a time until the mixture has reached your desired consistency for dipping.

6. Dip the doughnuts, one at a time, into the glaze until the tops are fully coated. Add holiday sprinkles if you’re feeling festive!

doughnuts being dipped in cinnamon glaze

doughnuts with glaze in doughnut pan

Like Sabrina’s doughnut recipe? Try her chocolate eggnog sandwich cookies,  sticky toffee pudding and pumpkin pie squares with candied pecans.

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doughnuts strawberry

Must-Make Strawberry Cheesecake Doughnuts

Celebrate Hanukkah with a tray of classic sufganiyot, but with a truly magnificent twist. We take the traditional treat, filled with strawberry jam and dusted with powdered sugar, and amp up the taste factor. Bite into one and you’ll get a mouthful of tart strawberry preserves, plus a soft, creamy cheesecake custard. If you’re a cheesecake lover and doughnut fanatic, this recipe might change your life — or at least make your Hanukkah extra special.

strawberry cheesecake Sufganiyots

Prep Time: 40 minutes
Total Time: 3 hours
Makes: 12-14 doughnuts

Ingredients:

1 cup milk
1/3 cup granulated sugar
1 7-g packet quick-rise instant yeast
1 tsp salt
2 tsp vanilla
1/4 cup butter, melted and cooled slightly
1 egg, beaten
2 1/2 cups flour plus more for dusting
1 cup cream cheese, softened
1/3 cup icing sugar
2 tsp vanilla extract
1 Tbsp milk
3/4 cup strawberry preserves
1 tsp lemon zest
1/2 cup icing sugar

strawberry cheesecake Sufganiyots

Directions:
1. Heat milk in a small sauce pan over low until temperature is slightly above room temperature. Stir in sugar and remove from heat. Pour into the bowl of a stand mixer set with the dough hook attachment, add yeast and set aside until tiny bubbles appear on the surface of the milk, about 10 minutes.
2. Beat in salt, vanilla, butter and egg until smooth. Add in flour and beat on medium high speed until a smooth dough pulls away from the sides of the bowl cleanly and climbs the dough hook, about 5 minutes. Form dough into a ball and place in a well-oiled bowl. Cover with a dish towel and place in a warm place until dough doubles in size, about 1 hour.
3. Prepare a baking sheet lined with parchment paper. Roll out dough onto a lightly floured surface until 3/4-inch thick. Using a floured 3-inch round cookie cutter, press into dough and twist to release dough. Place dough rounds on the prepared baking sheet. Re-roll dough scraps one time and repeat.
4. Cover dough rounds with dish towel and set aside in a warm place until dough doubles in size, about 1 hour.
5. Prepare a baking sheet lined with a few layers of paper towel. Pour oil into a large pot until 3-4 inches deep. Set pot with a clip-on thermometer and heat until temperature reaches 350°F. Adjust heat to maintain temperature. Working in batches of 3 or 4, fry doughnuts until golden, about 1 minute per side. Remove doughnuts carefully using a spider or slotted spoon. Place on paper towel lined surface and allow to cool.
6. To make the cheesecake filling, beat cream cheese with icing sugar, milk, and vanilla until smooth. Place mixture in a piping bag fitted with 1/4-inch piping tip. Poke piping tip into the side of each doughnuts and evenly distribute filling among doughnuts until piping bag is emptied.
7. In a small bowl mix strawberry preserves with lemon zest. If there are any large strawberry chunks in preserve, remove and chop into small pieces and return to mixture. Place into the same piping bag. Return piping tip into the same hole of doughnut made with cheese cake filling. Repeat with strawberry filling, distributing mixture to doughnuts.
8. Dust with icing sugar right before serving.

The Giant Maple Doughnut Cake of Your Dreams

Maple is made for more than just pancakes. Mixed into vanilla cake batter and sweet buttercream, it adds that tasty punch of Canadiana to your favourite dessert. This fun, doughnut-inspired maple cake is certainly a unique treat for any party — just finish with sprinkles and enjoy!

888x600_maple-doughnut-cake

Prep Time: 20 Minutes
Cooking Time: 1 hour
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes (plus cooling time)
Serves: 8

Ingredients:

For the cake:
2 ½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
1 cup unsalted butter, at room temperature
1 ½ cups sugar
3 eggs
2 tsp maple extract
¾ cup milk

For the icing:
1 cup unsalted butter, at room temperature
3 cups icing sugar
2 Tbsp milk
2 Tbsp maple syrup
¼ cup sprinkles

888x600_maple-doughnut-cake2

Directions:
1. Preheat oven to 350°F. Grease a 12-cup bundt pan.
2. In a medium sized bowl mix together flour, baking powder and salt.
3. In a large bowl combine butter and sugar. With a hand mixer, beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl as needed. Beat in maple extract.
4. With mixer on low speed, beat in 1/3 of flour mixture, then 1/2 of milk. Continue adding flour and milk, ending with the flour mixture. Mix until just combined.
5. Pour 1/2 of batter into prepared pan. Bake until golden brown and cake tester comes out clean, about 30 to 35 minutes. Let cake cool in the pan for 10 minutes before turning out on a wire rack to cool completely. Clean pan, grease and bake remaining batter until cake is golden brown and cake tester comes out clean, 30 to 35 minutes. Let cakes cool completely.
6. While cakes are cooling, make the icing. In a large bowl with a hand mixer, beat butter until fluffy, about 2 minutes. Add icing sugar, 1 cup at a time, beating on low to start and then on high for an additional 2 minutes after each addition. Beat in maple syrup.
7. On a cake plate, turn one cake upside-down so the flat bottom is facing up. Spread half of icing on cake. Top with other cake layer, right side up. Spread remaining icing on top of cake. Top with sprinkles.