Celebrating the 8th day of Hanukkah at Château de La LANDE with my friends and family at home. Main cours, a Royal couscous and the desert, the famous Moroccans doughnuts called SFENJ.
Join me on the journey of making them at home and at the chateau.
The diner is published on the 19th advent day 2023 on @TheChateauDiaries daily.
SFENJ ingredients;
1/2 kilo of flour
1 tablespoons dry yeast or fresh cube
2 tablespoons of sugar 360CL /1.5 cups of worm water, measuring cup
1 tsp of salt
3tbsp of oil and oil for frying (sunflower oil)
Preparation:by hand, follow my video
By mixer: put everything in the mixer bowl except for the salt and oil and with the help of a guitar hook mix everything when a lump of dough starts to form add the salt and oil and continue mixing for another 7 minutes at low speed. It is very important to be careful with the times because it is a sticky dough and it takes time for it to come together Then transfer to a greased bowl, let rise until doubled in volume, heat oil to 160 degrees and with wet hands take a little dough the size of a small ball, make a hole, expand it and transfer to the pan with the oil Fry until fully golden on both sides. Dip in sugar or sprinkle over powdered sugar and serve alongside hot tea with mint Good luck and I'm here for any questions Fry until nicely golden on each side.
Bon Appétit!
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