Khringo (Moroccan Doughnuts)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large mixing bowl, combine the flour, yeast, granulated sugar, and salt.

   Ongeveer 2 min

2. 2

   Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a sticky, shaggy dough forms.

   Ongeveer 3 min

   Tip van de kok: The dough will be very wet; avoid adding more flour.

3. 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.

   Ongeveer 1 uur

   Tip van de kok: A slightly warm oven (turned off) can be a good place for rising dough.

4. 4

   After the first rise, gently punch down the dough to release the air.

   Ongeveer 1 min

5. 5

   Cover the bowl again and let the dough rise for another 30 minutes.

   Ongeveer 30 min

6. 6

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).

   Ongeveer 5 min

   Tip van de kok: Use a candy thermometer to accurately measure the oil temperature.

7. 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.

   Ongeveer 5 min

   Tip van de kok: Don't worry about perfect shapes; rustic is part of the charm.

8. 8

   Carefully slide the dough rings into the hot oil, frying a few at a time without overcrowding the pot.

   Ongeveer 2 min

9. 9

   Fry for 2-3 minutes per side, or until golden brown and puffed.

   Ongeveer 6 min

   Tip van de kok: Adjust heat as needed to maintain a consistent oil temperature.

10. 10

    Remove the khringo with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ongeveer 1 min

11. 11

    Serve warm, drizzled with agave nectar or dusted with powdered sugar, if desired.