Connect with us

Algerian fried cakes

Sfenj with flour – Love of cooking

Published

on

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

Bakery Algeria To taste Desserts Pastry shop Cakes Algerian cakes

You have tried one of my recipes, send me the photos on my email:

If you want to receive the recipes of my quick and easy cooking blog, subscribe to my newsletter:

Click to comment

Leave a Reply

Your email address will not be published.

Trending