Dessert

Khringo (Moroccan Doughnuts)

Name: Khringo (Moroccan Doughnuts)
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 300 g all-purpose flour; 7 g active dry yeast; 15 g granulated sugar; 3 g salt; 240 ml warm water; 750 ml vegetable oil for frying; 120 ml agave nectar for serving (optional); 30 g powdered sugar for serving (optional)

Khringo, also known as Moroccan doughnuts, are light and fluffy fried pastries. This vegan version is subtly sweet and perfect for dipping in syrup or dusting with powdered sugar. Enjoy them as a delightful dessert or a special breakfast treat.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 614 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gall-purpose flour
7 gactive dry yeast
15 ggranulated sugar
3 gsalt
240 mlwarm water
750 mlvegetable oil, for frying

optional topping

120 mlagave nectar, for serving(optional)
30 gpowdered sugar, for serving(optional)

Equipment

deep pot · slotted spoon · paper towels · wire rack · kitchen towel · large mixing bowl · candy thermometer

The method

Step by step

1
In a large mixing bowl, combine the flour, yeast, granulated sugar, and salt.
About 2 min
2
Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a sticky, shaggy dough forms.
About 3 min
Cook’s note: The dough will be very wet; avoid adding more flour.
3
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good place for rising dough.
4
After the first rise, gently punch down the dough to release the air.
About 1 min
5
Cover the bowl again and let the dough rise for another 30 minutes.
About 30 min
6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a candy thermometer to accurately measure the oil temperature.
7
Dip your hands in a little water to prevent sticking, then take a small amount of dough (about the size of a golf ball) and gently stretch it into a ring shape, creating a hole in the center.
About 5 min
Cook’s note: Don't worry about perfect shapes; rustic is part of the charm.
8
Carefully slide the dough rings into the hot oil, frying a few at a time without overcrowding the pot.
About 2 min
9
Fry for 2-3 minutes per side, or until golden brown and puffed.
About 6 min
Cook’s note: Adjust heat as needed to maintain a consistent oil temperature.
10
Remove the khringo with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
11
Serve warm, drizzled with agave nectar or dusted with powdered sugar, if desired.

Per serving

Nutrition

61%Score

Calories: 614.3kcal
Protein: 8.2g
Carbs: 93g
Fat: 23.4g
Fibre: 2.5g
Sugar: 33.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover khringo in an airtight container at room temperature.

Reheating

Reheat gently in a microwave for a few seconds or in a warm oven until just heated through.