Sfenj: Moroccan Chanukah Donuts Recipe

The following story and recipe come from the book Traditional Jewish Baking by Carine Goren, and was first published on The Nosher.

I was never able to pronounce the name of this pastry correctly. Sfenj actually means "sponge," and these are indeed spongy, springy and full of air bubbles. I learned this recipe from my friend and pastry chef Ruta, and here it is, with a few minor adjustments. In my family, sfenj are consumed in three different ways: mom likes them plain; most of the family (including yours truly) prefer them sugar-coated; and my own private chef heats up some honey in the micro...