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Parve
Easy
2 Hours
Diets 
This recipe brings back memories of when I lived in Israel and I went to visit my cousin on Chanukah. She had a Moroccan friend over, who was making Sfinj. I watched her measure her ingredients by hand instead of using a measuring cup. I quickly got a pen and paper and wrote down what she did. The Sfinj came out delicious! I had to make it a few times until I got it right, and it was worth the effort! The dough is airy, sticky and bubbly! That’s exactly what this dough is all about. It takes effort to make, but it’s worth it. I hope you enjoy it!
Yield 14 donuts
3 cups Tuscanini Flour
1 egg
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons Boondocks Whiskey
1/2 teaspoon vanilla extract
1 cup warm water
1 teaspoon yeast, dissolved in 1/4 cup warm water with a sprinkle of sugar
4 cups of oil, such as Gefen Canola Oil, for frying, plus two tablespoons
confectioner’s sugar, for dusting (optional)
In a medium-size bowl, place flour, egg, baking powder, salt, whiskey, vanilla extract, warm water and yeast. Mix until it forms into a dough. Let it rise for one and a half hours, until it doubles.
Place two tablespoons of oil on a plate. Then put four balls of dough on the plate. The oil helps the dough be less sticky. Make a hole in the middle of each piece of dough with your hands. It should look like a bagel.
Heat four cups of oil in a six-quart pot. Place on medium heat. Place four sfinj in the pot at once and watch closely until they turn medium brown. Flip them over to cook the other side to the same color, then remove from oil and let the oil drain off. Continue with the rest of the dough.
Sprinkle with confectioner’s sugar if desired.
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