Algerian Honeyed Fried Dough (Khfaf)
خفاف KhfafSay it: khuh-FAF
Khfaf is a traditional Algerian sweet pastry of small, yeasted fried dough balls. They are cooked until golden, then soaked in warm honey and finished with sesame seeds. The dough is scented with orange blossom water, giving a delicate floral note. Khfaf are especially popular during Ramadan and at weddings and Eid celebrations, when trays of these honeyed bites are shared with tea. Their crisp exterior and tender, airy crumb make them irresistible. They are best enjoyed freshly made, while the honey is still glossy.
Algerian Honeyed Fried Dough (Khfaf)
خفاف, Khfaf
Pronounced khuh-FAF
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For frying and coating
Method
In a large bowl, whisk the flour, semolina, sugar, yeast and salt. In a jug, whisk the eggs, milk, orange blossom water and melted butter. Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If it feels sticky, add a little flour; the dough should be soft but not tacky. Place in a lightly oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
Punch down the dough and divide it into walnut-sized pieces (about 1 inch/2.5 cm). Roll each piece into a smooth ball. Place on a tray, cover and let rest for 15 minutes.
Heat the oil in a deep pan to 350°F (175°C). Fry the dough balls in batches, turning, for 2–3 minutes until deep golden and puffed. They should sound hollow when tapped. Drain on paper towels.
While frying, warm the honey with the orange blossom water in a small saucepan over low heat until fluid but not boiling. Keep warm.
As soon as the dough balls are drained, drop them into the warm honey and turn to coat. Let soak for 1–2 minutes, then lift out with a slotted spoon, letting excess honey drip off.
Sprinkle generously with toasted sesame seeds and place on a serving platter. Serve warm or at room temperature.
Regional variants
Some families add a pinch of ground cinnamon or a few drops of rose water to the honey. A little fine semolina in the dough gives a slightly crispier crust.
Cook's notes
- Keep the frying oil at a steady 350°F (175°C); too hot and the outside browns before the center cooks.
- Warm honey clings best; do not let it boil or it will thicken too much.
- Toast sesame seeds in a dry pan over medium heat for 1–2 minutes, until fragrant, and cool before using.
Serve with
Mint tea or strong coffee.
Make ahead and storage
Best eaten the same day. Store leftovers in an airtight container at room temperature for up to 1 day; reheat briefly in a low oven to soften the honey.
