Comments on: Sfenj, Moroccan donuts http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/ Kosher vegetarian recipes from my kitchen in Tel Aviv Mon, 20 May 2013 16:51:08 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Rami http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-151577 Rami Sun, 09 Dec 2012 18:47:30 +0000 http://food.lizsteinberg.com/?p=5528#comment-151577 O yeeh
looks great,taste better
need whipedcream a must
special for Irit and Or Brener

]]> By: Serge http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-151569 Serge Sun, 09 Dec 2012 11:25:20 +0000 http://food.lizsteinberg.com/?p=5528#comment-151569 No coincidence — beignet is simply the French for a donut, so anywhere French is spoken and donuts are had, that’s what they’re going to be called. (In Quebec, to round things out, the North American giant donut is known as a beigne, dropping the diminutive ending.)

]]> By: Liz http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-145547 Liz Mon, 25 Jun 2012 21:29:15 +0000 http://food.lizsteinberg.com/?p=5528#comment-145547 Thanks for stopping by! I hope these sfenj measure up to what you had in Morocco.

]]> By: skinnysimplerecipes http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-143851 skinnysimplerecipes Mon, 04 Jun 2012 03:33:25 +0000 http://food.lizsteinberg.com/?p=5528#comment-143851 I really enjoyed reading your post. I love sfenj and I use to eat it for breakfast every sundy, backhome in Morocco. For sure I will try your recipe and I hope I will get it right. Thanks for sharing.

]]> By: a-man http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-135139 a-man Sun, 22 Jan 2012 21:51:02 +0000 http://food.lizsteinberg.com/?p=5528#comment-135139 Delicious!
Thank you.

]]> By: Liz http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-130707 Liz Sun, 25 Dec 2011 21:36:15 +0000 http://food.lizsteinberg.com/?p=5528#comment-130707 Thanks, Ben! I think the answer to your question is that it doesn’t matter all that much — I got fine results either way.

]]> By: Ben http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-130675 Ben Sun, 25 Dec 2011 13:53:34 +0000 http://food.lizsteinberg.com/?p=5528#comment-130675 Fun to make and enjoyed by all at our Shabbos Hanukkah dinner.

One question, was I supposed to stir the dough after one hour even if I did not tear off pieces at that time to form individual pieces? I did but wasn’t sure.

Very yummy.

I really like and appreciate your recipes

Thanks

Ben

]]> By: Liz http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-130654 Liz Sun, 25 Dec 2011 08:41:05 +0000 http://food.lizsteinberg.com/?p=5528#comment-130654 Candy, that might work but I’ve never tried working with yeast dough that was frozen. Though I keep my yeast in the freezer — so the only question might be how long it takes for the dough to defrost and start rising again. If I were you, I’d test it in advance before you absolutely need the donuts. Let me know how it goes :-D

]]> By: Candy http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-130653 Candy Sun, 25 Dec 2011 08:36:47 +0000 http://food.lizsteinberg.com/?p=5528#comment-130653 Hi, Liz
Could I freeze the dough and leave it rise a few hours from frozen and then fry it up?

]]> By: Liz http://food.lizsteinberg.com/2011/12/19/sfenj-moroccan-donuts/comment-page-1/#comment-130335 Liz Thu, 22 Dec 2011 21:56:25 +0000 http://food.lizsteinberg.com/?p=5528#comment-130335 Haha, if the donuts are good enough you don’t need jam!

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