Moroccan Sponges (egg-free, milk-free, butter-free fritters)

Ingredients

• 500 g Type 45 wheat flour (Sift to avoid lumps)
• 1 teaspoon Granulated sugar (Do not overfill)
• 1 teaspoon Fine salt
• 6 g Dehydrated baker's yeast (If using fresh yeast, use 10‑12 g)
• 350 ml Warm water (Temperature around 35‑40 °C, add gradually)
• 500 ml Vegetable oil (peanut or sunflower) (For frying, keep some for the pan and the rest for the pot)

Instructions

1. Prepare the dry ingredients

   Sift the flour into the bowl, add the sugar, salt and dehydrated yeast. Lightly mix with the wooden spoon.

   Time: PT5M

2. Incorporate the warm water

   Pour the warm water gradually while mixing. As soon as the dough starts to form, move on to kneading.

   Time: PT5M

3. Knead the dough

   Knead by hand (or with a stand‑mixer's hook) for 5 to 10 minutes until you obtain a firm dough, slightly sticky but that releases from the hands.

   Time: PT10M

4. First rise

   Cover the bowl with plastic wrap and place in a warm spot (turned‑off oven, door ajar). Let rise 30 to 40 minutes until the dough doubles in volume.

   Time: PT35M

5. Degas and second rise

   Lightly dampen your hands, press the dough to release large air bubbles, then reshape into a ball, replace the wrap and let rest 15 to 20 minutes.

   Time: PT20M

6. Shape the sponges

   Divide the dough into balls of 80 g (for beginners) to 110 g (larger). Roll each ball between your palms to obtain a slightly flattened shape.

   Time: PT10M

7. First fry (browning)

   Heat a small amount of oil in the pan over medium‑low heat until 160 °C. Place the balls, lightly brown each side (about 1 minute per side).

   Time: PT5M

   Temperature: 160°C

8. Final fry

   Transfer the browned sponges to a pot containing hot oil at 180 °C. Cook 2‑3 minutes until they are well puffed and golden.

   Time: PT5M

   Temperature: 180°C

9. Drain and keep warm

   Remove the sponges with tongs, place on a rack or paper towels. Keep warm in the oven at 180 °C for 5 minutes if you have multiple batches.

   Time: PT5M

   Temperature: 180°C

10. Serve

    Serve the sponges hot, accompanied by mint tea, coffee or, for the indulgent, a spoonful of spread.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Type 45 wheat flour: All‑purpose flour
• Instead of Granulated sugar: Cane sugar
• Instead of Fine salt: Sea salt
• Instead of Dehydrated baker's yeast: Fresh yeast
• Instead of Vegetable oil (peanut or sunflower): Canola oil, Mild olive oil

Equipment Needed

• Large bowl or mixing bowl
• Wooden spoon or spatula
• Plastic wrap
• Pan (shallow depth)
• Pot or deep saucepan
• Cooking thermometer (optional) (optional)
• Tongs or slotted spatula
• Rack or paper towels
• Kitchen scale
• Cutting board (optional)

Critical Steps — Do Not Skip

• Achieve a firm but not too dry dough (adjust water or flour).
• Maintain oil temperature (160 °C then 180 °C) to avoid excessive oil absorption.

Chef Tips from the Video

• Use type 45 flour for a light, airy texture.
• Lightly dampen your hands when degassing to prevent the dough from sticking.
• Fry the sponges in small batches so the oil temperature stays stable.

Troubleshooting

Storage

Refrigerator: Store in an airtight container up to 2 days. Reheat in the oven before serving.

Freezer: Pack individually and freeze for 1 month. Thaw in the refrigerator then reheat in the oven.

Room temperature: Do not keep longer than 2 hours at room temperature, otherwise they lose their crunch.

Make-Ahead Tips

• The dough can be prepared the day before, covered and kept in the refrigerator.
• The sponges can be fried ahead of time then reheated in the oven at 180 °C for 5 minutes.