Gluten-Free Moroccan Sfinge (Donuts) Recipe
“Morrocan sfinge (donuts) with no gluten, sugar, yeast, or margarine!”
Sarut Barska
Original Recipe Author
Who doesn’t love donuts? They’re crispy and tasty, and you can top them off with whatever you want. If you don’t want to make classic chocolate-covered donuts, try these Moroccan ones instead!
Moroccan sfinges are sugar-coated donuts that don’t contain gluten, yeast, or margarine. They’re also incredibly tasty! Follow the recipe here:
Frequently Asked Questions:
Moroccan Sfinge Recipe
Can I fry the donuts in olive oil if I don’t have MCT oil?
MCT oil is flavorless, so we prefer to use it instead of olive oil so that the taste won’t be dominant. You can fry the donuts in any type of oil as long as its taste is neutral.
What’s Xanthan gum?
Xanthan gum is the gluten alternative in this recipe. It helps the dough rise and soften and gives the donuts their texture.
Can I make this recipe without Xanthan gum?
No, you can’t. The Xanthan gum is essential because it’s the gluten alternative. Without it, the dough won’t rise.
Can I dip the donuts in chocolate?
Yes, you can if you prefer. You can also use any other toppings you want. They’ll be more like American donuts, though.
Gluten-Free Moroccan Sfinge (Donuts) Recipe
Equipment
Ingredients
- 7 oz. almond flour (200 g)
- 1 tbsp. xanthan gum
- 1 tbsp. + 1 tsp. baking powder
- 2 tbsp. vanilla extract
- ½ stick butter (50 g)
- 3 tbsp. sugar-free sugar substitute
- ½ cup + 3 tbsp. lukewarm water
Instructions
- Put the sugar substitute and the butter in a small bowl and melt them in the microwave.
- In a separate bowl, mix all dry ingredients and stir them well, then add the liquid ingredients on top.
- Stir the mixture thoroughly until the ingredients are combined well, but make sure you don’t overdo it. The dough should be soft, but not runny.
- Divide the dough into smaller balls. The ingredients should yield around 18–20 medium-sized balls.
- Prepare a deep pot and fill it halfway through with MCT oil. Then, heat it to 210°F (100°C) and lower the heat slightly.
- Wet your hands to prevent the dough from sticking to it, then start forming donut shapes out of the balls you formed earlier.
- Deep fry the donuts until they’re golden. Make sure not to overcook them or take them out while they’re under-fried. They should fry slowly to end up good, and their exterior should be crispy and fairly golden.
- When the donuts are fried, take them out and put them in a pan lined with paper towels.
- Let them cool down, then powder them with the confectioner’s sugar substitute.
- All that’s left is to make a cup of tea and enjoy every bite of these Moroccan sfinges!
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