Khfef or Sfenj is prepared in the Maghrebi countries and can be made with semolina only, or flour or a mix of both flour and semolina. Sfenj is served for breakfast or afternoon snack with coffee or tea.
Please check the recipe in video here: https://youtu.be/GGJZie1ZL5E
Algerian Beignets – Sfenj or Khfef
Ingredients
- 3 cups fine semolina (a good yellow semolina)
- 1 cup all purpose flour
- 1 tsp salt
- 1 tbsp dry active yeast
- 1 tsp granulated sugar
- Around 2 to 3 cups warm Water (more or less)
- Vegetable or canola oil for frying and shaping the beignets
Instructions
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Put yeast and sugar in a 1/4 cup warm water. Mix and let proof.
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In the bowl of a stand mixer, fitted with the dough hook, put semolina, flour and salt.
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Add water gradually while mixing on low.
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Once the dough gets together but still hard, increase the speed to medium and add gradually the yeast mixture.
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Keep kneading the dough while adding water a little at the time( 1 tbsp) until obtain a soft and a little sticky dough. It took me about 20 minutes kneading to obtain that soft and a little sticky dough.
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Oil your hands with a little vegetable oil (or canola) and gather the dough. Make sure to coat it with oil( just a little bit).
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Cover the bowl with plastic wrap and let rise until doubled in volume.
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Pour about 1/4 cup of vegetable oil in a small bowl.
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Dip your hands in the oil and divide the dough into small pieces (by hands). If the dough is sticky, dip your hands again in the oil.
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Place the small pieces of dough in a greased plater apart from each other.
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Pour oil in a frying pan and let boil on medium heat.
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Start cooking the Sfenj.
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Take the small piece of dough and work it out with your 2 hands. Try to form a circle with it by making sure to gently stretch the center of the circle only while moving your hands in a circular motion. Keep the edges a little thick comparing to the center.
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Place the Sfenj in the hot oil.
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Through hot oil on the sfendj during cooking with a metallic spoon.
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Turn it over and cook the other side. You may need to reduce the heat, then later on you increase it, if the sfendj cooks fast.
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Place on paper towel to drain.
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Enjoy with coffee or tea.
Recipe Notes
- The total time in this recipe didn’t include the rising time of the dough.
- it’s very important to choose a good quality semolina. You may look for a yellow thin semolina. I usually test the semolina by making a very small amount of Sfenj first.
- The amount of water used in this recipe depends on your semolina and flour, you may need to use more or less until obtain a nice soft dough.
- If the Sfenj dough is not stretchy and you are not able to form a round Sfenj, you can shape it like doughnuts (make a hole in the center of each piece of dough with your finger) or form a sort of rectangular beignets by gently stretching the pieces of dough lengthwise.
Could you please provide nutrition fact; it will be very helpful.
Thank you!