Avi Levi's Mini Sfenj with honey and sugar. Photography: Ben Yuster; Styling: Inna Gutman
Avi Levi's Mini Sfenj with honey and sugar. Photography: Ben Yuster; Styling: Inna Gutman
Recipe

Mini Sfenj in honey and sugar

Chef Avi Levy gave the traditional sfenj a new look: mini, bite-sized crispy balls coated in honey and sugar and dipped in whipped cream

Instead of dipping his sfenj in sugar syrup, Avi Levi makes mini sfenj balls that are light and airy as a cloud, then coated with honey and sugar and served with soft whipped cream for dipping.

Ingredients for Mini Sfenj

For the dough:

  • 3½ cups (500 grams) flour sifted
  • 1½ tablespoons Dry yeast
  • 1½ cups + 2½ tablespoons (400 ml) water
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • oil for frying

To serve:

  • honey
  • Sugar
  • 1 cup (250 ml) sweet cream
  • 2 teaspoons confectioner's sugar

Instructions

Prepare the dough and fry:

  • 1. Mix all the dough ingredients together by hand or process in a stand mixer fitted with the hook attachment until you get a smooth, thin dough. Let rise for about an hour until doubled in volume and transfer to a piping bag.  

  • 2. Heat oil for deep frying and drop balls the size of ping pong balls into it. Turn the balls in the oil and fry until golden. Remove and place on a plate lined with paper towels, then transfer to a bowl and cool.

To serve:

  • 3. Before serving, roll the balls in honey and dip in sugar. Prepare a soft whipped cream with the sweet cream and confectioners sugar and serve on the side.

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