Name: Morocco Tea Ments
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 ½ cups warm water (105-115°F / 40-46°C); 2 ¼ teaspoons active dry yeast (1 standard packet); ¼ cup granulated sugar, plus a pinch for yeast; ¼ cup honey; 2 tablespoons olive oil (for dough); 1 teaspoon orange blossom water (optional, but recommended); 4-4 ½ cups all-purpose flour, divided; 1 teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground anise seed (optional); 4-5 cups neutral oil for frying (e.g., vegetable, canola, sunflower); Optional: Extra honey or powdered sugar for serving

Description

These delightful Moroccan donuts are crispy on the outside, tender on the inside, and infused with subtle spice and sweetness. Perfect for any occasion alongside a warming cup of mint tea!

Ingredients

1 ½ cups warm water (105-115°F / 40-46°C)
2 ¼ teaspoons active dry yeast (1 standard packet)
¼ cup granulated sugar, plus a pinch for yeast
¼ cup honey
2 tablespoons olive oil (for dough)
1 teaspoon orange blossom water (optional, but recommended)
4–4 ½ cups all-purpose flour, divided
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground anise seed (optional)
4–5 cups neutral oil for frying (e.g., vegetable, canola, sunflower)
Optional: Extra honey or powdered sugar for serving

Instructions

Activate Yeast & Combine Wet Ingredients: In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Let sit 5-10 minutes until frothy. Stir in honey, olive oil, and orange blossom water.
Mix the Dough: Gradually add 4 cups of flour, salt, cinnamon, and anise seed to the wet ingredients. Mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, adding up to ½ cup more flour if needed until it’s no longer sticky.
First Rise (Bulk Fermentation): Lightly oil a clean bowl. Place dough in the bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled.
Shape the Tea Ments: Gently deflate dough on a lightly floured surface. Divide into 12-16 equal pieces. Roll each into a smooth ball, then flatten into a disc about 3-4 inches in diameter and ½ inch thick. (Optional: make a small hole in the center).
Second Rise & Fry to Perfection: Arrange shaped dough on a lightly floured baking sheet, cover loosely, and let rise for 30-45 minutes until puffy. Heat 2-3 inches of neutral oil in a heavy-bottomed pot to 350-360°F (175-182°C).
Fry ments in batches (2-3 at a time) for 2-3 minutes per side, until deeply golden brown. Remove with a slotted spoon to a wire rack lined with paper towels to drain.
Serve: Enjoy warm, optionally drizzled with honey or dusted with powdered sugar.

Prep Time: 30 mins
Cook Time: 20 mins