Rustic Autumn Walnut-Almond Sfenj with Roasted Walnut Syrup

What Makes This Special

These rustic autumn sfenj—Moroccan-style ring donuts—celebrate the cozy warmth of the season. Almond flour is at the heart of the dough, lending a moist, tender crumb and delicate nutty flavor that pairs beautifully with the fragrant roasted walnut-honey syrup. Carefully roasted walnuts add depth and crunch, while a touch of orange zest and warm spices evoke the colors and aromas of autumn. This recipe helps bakers hone skills like incorporating nut flours, proofing enriched doughs, and crafting syrup—creating a standout Middle Eastern treat with a seasonal twist.

Ingredients

The ingredients in this recipe are chosen to showcase authentic Middle Eastern flavors alongside rustic autumn charm. Almond flour brings softness and rich flavor. Roasted walnuts and honey syrup add warmth, crunch, and an irresistible finish. The blend of bread and all-purpose flours, plus olive oil and egg, creates a supple, slightly enriched dough perfect for donuts.

For the Almond Sfenj Donuts

• Almond flour (120 g): Adds moisture, tenderness, and nutty flavor. Use finely ground, blanched almond flour for best results.
• Bread flour (200 g): Provides structure and chew; essential for good rise.
• All-purpose flour (70 g): Balances the texture to keep donuts light.
• Instant yeast (7 g): Reliable and easy activation.
• Sugar (35 g): For sweetness and to feed the yeast.
• Cinnamon & cardamom: Warmth and depth.
• Salt (1/2 tsp): Essential for flavor.
• Lukewarm water (260 ml): Activates yeast and hydrates the dough.
• Olive oil (35 ml): Adds richness and keeps the crumb tender.
• Egg (1): Enriches and helps bind the dough.

For the Roasted Walnut Syrup

• Walnuts (120 g): Roasted for flavor and crunchy topping.
• Honey (180 g): Classic Middle Eastern base for syrup.
• Water (60 ml): Adjusts syrup consistency.
• Orange blossom water (1 tsp, optional): For floral aroma.
• Orange zest (zest of 1 small orange): Brings autumnal brightness.

Instructions

Step 1: Roast the Walnuts

Preheat oven to 170°C. Spread walnuts on a parchment-lined baking sheet. Roast for 8–10 minutes, shaking halfway, until deeply golden and fragrant. Let cool, then coarsely chop half and finely chop the rest (for syrup and garnish).

Roasting the walnuts intensifies their flavor, adding a rustic touch and pleasant crunch to these autumn donuts.

Step 2: Prepare the Dough

In a large bowl (or stand mixer), combine almond flour, bread flour, all-purpose flour, sugar, spices, yeast, and salt. Mix briefly. In a separate bowl, whisk egg, olive oil, and lukewarm water. Add wet to dry ingredients. Knead (with dough hook on low or by hand with a sturdy spoon) for 6–8 minutes. The dough will be very sticky—this is normal due to the almond flour.

Proper hydration and thorough mixing activate gluten and create a light-yet-moist crumb. Don’t add extra flour: a sticky dough equals tender results!

Step 3: First Rise

Scrape dough into a lightly oiled bowl, cover with cling film, and let rise in a warm spot until doubled—about 60–75 minutes. The dough should look bubbly and soft.

This slow, gentle rise builds structure and flavor.

Step 4: Make the Roasted Walnut Syrup

While the dough rises, combine honey, water, orange zest, and half the roasted, coarsely chopped walnuts in a medium saucepan. Bring to a simmer over low heat, stirring often. Simmer 5–7 minutes until syrupy and walnuts are aromatic. Remove from heat, stir in orange blossom water (if using), and set aside. Keep warm.

Syrup adds moisture, aroma, and binds the walnut garnish for a truly autumnal finish.

Step 5: Shape the Donuts

Oil your hands well. Gently deflate the risen dough. Pinch off 12 equal portions (about 45–50 g each). Roll each into a ball, then poke a hole in the center and gently stretch to form a ring (about 6–7 cm diameter). Place on a greased parchment-lined tray. Cover loosely and let rest for 20 minutes.

Gentle shaping maintains the airy structure; oiled hands prevent sticking.

Step 6: Fry the Donuts

Heat vegetable oil in a medium saucepan or deep fryer to 180°C. Fry donuts 3–4 at a time, 2–3 minutes per side, until deep golden. Remove with a slotted spoon and drain on a wire rack set over paper towels.

Proper oil temperature ensures a crisp exterior and tender interior. Too hot? Outside browns before inside cooks!

Step 7: Syrup and Garnish

While warm, dip each donut into the roasted walnut-honey syrup, turning to coat. Lift out, sprinkle with reserved finely chopped roasted walnuts. Serve warm, with extra syrup on the side.

The syrup soaks in best while donuts are warm, ensuring maximum flavor and moisture.

Pro Tips

• Keep the dough sticky: Resist adding extra flour. Use oiled hands and utensils for easy shaping.
• Roast the walnuts deeply: Don’t skimp on roasting time—walnuts should be golden for the best flavor.
• Monitor oil temperature: Use a thermometer; keep it between 175°C–185°C for even frying.

Troubleshooting

Dough too sticky to handle? Oil your hands and work surface generously; avoid flouring, which toughens the dough.

Donuts greasy or dense? Oil was too cool. Bring it back to 180°C before frying more.

Variations

• Date Syrup: Swap honey for date syrup for an earthier, traditional touch.
• Pistachio-Almond: Substitute roasted pistachios for walnuts in syrup and garnish for extra color and flavor.
• Spice Boost: Add 1/2 tsp ground ginger or allspice for deeper autumn warmth.

Storage

Sfenj are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for 1 day. Rewarm briefly in a low oven (120°C) for 5–7 minutes to refresh. Syrup can be stored separately in the fridge for up to 1 week and warmed as needed.

Embrace the season’s coziness—and almond flour’s tender magic—with every golden, nutty bite!