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Algerian fried cakes

Sfenj with flour – Love of cooking



Sfenj with flour

Hello everyone,

Who doesn’t love sfenjs? These delicacies that rocked our childhood a lot, I remember when we were little and coming home from school, at the time we lived on the top floor of a small building, and we could smell the smell of frying donuts. Curious as I was, I was looking for the source of this magnificent smell on each floor, and what relief was there to know that the smell did not come from the neighbors, hihihihi… I finished the remaining floor by jumping like a grasshopper just to get home faster. I’m not telling you how I knocked on the door for my mother to open it, you can imagine the scene…

Today, I share with you the original recipe for flour sfenj, exactly as I learned it from my dear mother, with the cooking tips and success of this recipe.

Sfenj with flour

I admit that although my semolina sfenj are super good, because I still like the crunchiness that semolina brings to the texture of the sfenj, the fact remains that the flour sfenj mark me a lot, especially when they are as perfect as those of khfafji.

So today it is with pleasure that I share with you the recipe for flour sfenj on video! this video is not perfect, because my little one was spinning between my feet… I was really afraid of frying oil. In any case you can see the video I made for you of Sfenj a la flour:

Sfenj with flour

Kitchen Love

Preparation time 20 min

Cooking time 15 min

Total time 35 min

  • 500 gr plain flour
  • 2 vs sugar
  • 1 vs tablespoon dried baker’s yeast
  • 1 vs coffee salt
  • 1 packet of yeast
  • lukewarm water
  • oil for frying.
  • in a small bowl, mix the baker’s yeast, a little sugar and lukewarm water and let the yeast develop

  • place the flour in a large bowl.

  • add the remaining sugar, baking powder and salt.

  • mix, when the yeast has risen well, add it to the mixture

  • introduce water in small quantities to have a very soft and slightly sticky dough.

  • knead the dough by lifting it up and tapping it against the work bowl.

  • continue to do this gesture to aerate the dough well, and give it elasticity.

  • When the dough is well kneaded and elastic. cover and let the dough double in size.

  • take the dough again after having doubled in volume, degas it (oil your hands well)

  • prepare dumplings with the dough the size of a beautiful tangerine

  • place 2 pans, one with just a little oil on medium heat,

  • and another with a little more oil on higher heat.

  • take the ball between your well-oiled hands, make a hole and place it in the pan with lukewarm oil.

  • let it rise gently and form a few balls on top, then transport it to the very hot oil pan.

  • cook well on both sides. then transport on absorbent paper.

  • taste with a good tea, with a little jam, honey, or just coated in sugar.

Sfenj with flour

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