Libyan Fried Doughnuts (Sfinz)
سفنز SfinzSay it: SFEENZ
Sfinz are Libyan yeast-raised doughnuts, eaten warm for breakfast or as a street-side snack. A simple flour dough is kneaded, left to rise, shaped into puffy rings and deep-fried until golden. The outside is crisp and lightly chewy, while the inside stays soft and airy. In Libya they are dusted with sugar or drizzled with honey, and savory versions are split and filled with egg or cheese. They are best eaten the moment they come out of the oil.
Libyan Fried Doughnuts (Sfinz)
سفنز, Sfinz
Pronounced SFEENZ
- Serves
- 4
- Prep
- 1 hr 50 min
- Cook
- 20 min
- Total
- 2 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Frying and serving
Method
In a large bowl, whisk together the flour, instant yeast, 1 tablespoon (12 g) sugar and salt. Add the warm water and 1 tablespoon (15 ml) oil and mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a clean work surface and knead for 8–10 minutes, until it is smooth, elastic and only slightly tacky; if it sticks, wet your hands rather than adding more flour.
Shape the dough into a ball, cover the bowl with a damp cloth and leave in a warm place for 60–75 minutes, until doubled in size and the dough springs back slowly when pressed.
Punch down the dough and divide it into 12 equal pieces, about 2 oz (55 g) each. Roll each piece into a ball, cover and rest for 10 minutes.
Flatten each ball into a 3-inch (7.5 cm) round and press a 1-inch (2.5 cm) hole through the center to make a ring. Cover the rings and proof for 30 minutes, until puffy.
Pour the 6 cups (1.4 L) oil into a deep heavy pot and heat to 350°F (175°C). Fry the rings in batches of 3–4 for 1½–2 minutes per side, until golden brown, puffed and crisp at the edges.
Lift out with a slotted spoon and drain on a wire rack or paper towels for 1 minute. Dust generously with the 3 tablespoons (36 g) sugar and serve warm.
Regional variants
In Libya, sfinz are also split and filled with fried egg and cheese for a savory breakfast, and honey often replaces the sugar dusting.
Cook's notes
- Keep the oil at 350°F (175°C); too hot browns the outside before the center cooks, while too cool makes the sfinz greasy.
- Fry in small batches so the oil temperature stays steady and the doughnuts puff evenly.
- Serve immediately, as sfinz soften quickly once they cool.
Serve with
Warm with sugar or honey; for a savory breakfast, split and fill with fried egg and cheese.
Make ahead and storage
The dough can be made through the first rise, refrigerated for up to 24 hours, then brought to room temperature, shaped, proofed and fried. Fried sfinz are best eaten the same day.
