Moroccan Doughnuts with Coconut Skyr Glaze


Sfenj, a rustic doughnut native to Morocco that takes me back to my parents kitchen taken over by grandma Moey. They’re tangy, sweet, chewy, & perfect and typically they’re dusted with powered sugar but I prefer dunking them in a floral orange blossom syrup, then glazing them with a coconut skyr glaze.


Coconut Skyr Glaze:
1 - 5.3 ounces
Icelandic Provisions Coconut Skyr
2 tbsp
Powdered sugar
1 tbsp
Preserved lemon paste (optional)
Zest of 1 lemon
1 tsp
Orange Blossom Syrup:
1 cup
1/2 cup
Juice of 1 lemon
1/2 tsp
2 tsp
Orange blossom water
For the doughnuts:
1 tbsp
1 tbsp
1.5 cup
Warm water
3 cup
1 tsp
1/2 cup
Olive oil
To make
Whisk all ingredients until combined set aside.
To make
Heat all ingredients in a pot over medium heat. Stir consistently until sugar dissolves, set aside.
To make
In a bowl, whisk together the yeast, sugar, & ¾ cup of warm water. Cover w/ a towel & let sit for 15 minutes until the mixture begins to foam.
In a large bowl, mix the flour, salt, yeast mixture, & remaining ¾ cup of water. Using a spatula, mix the ingredients until a VERY sticky dough consistency comes to fruition.
Using the dough attachment of a stand mixer or your hands knead the dough in the bowl for 10 minutes until it is smooth. It'll be difficult at the beginning of kneading due stickiness of the dough, but should become more malleable.
Place the dough back into the bowl and cover with plastic wrap. Let rest for 3 to 4 hours (or overnight in fridge; bring to room temp before frying)
Heat oil in a heavy-bottomed pot or pan (of at least 2 inches in height) over medium heat to 350 degrees F
Pull pieces of dough that are the size of an egg. Use thumb to poke a hole in the center of the dough ball and rotate the dough around your thumb, stretching it out to resemble a thin bagel.
Fry on both sides until golden brown, about 2 mins per side. Dip into the orange blossom simple syrup for 5 mins & let dry. Dunk into glaze before serving.

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