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Sfinj -- Moroccan Doughnuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)449.5407
Energy (kCal)5233.009
Carbohydrates (g)473.1377
Total fats (g)222.6592
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in a glass of lukewarm water. | 2. Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough. | 3. Add a little more water if necessary. | 4. Cover with a clean cloth and leave to rise for 3 or 4 hours. | 5. Take a little ball of dough in oiled hands. | 6. Make a hole in the center and pull it out to form a little crown. | 7. Drop the rings one by one into hot oil. | 8. Serve these fritters hot and well risen, dusted with sugar or honey. | 9. They are best when eaten immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 kg sieved 4340.0 319.2 378.1 206.5
    salt 1 teaspoon - - - -
    baker yeast 30 893.0089999999999 153.9377 71.4407 16.1592

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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