Moroccan · Snack
Khrinko (Salé Twisted Fried Dough)
Sold from carts near Salé's medina walls, khrinko are twisted ropes of lightly sweetened dough, deep-fried until golden and crisp, then dusted with sugar — a simpler, less syrup-heavy cousin to sfenj, best eaten within minutes of frying.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Ingredients
- 400 g flour
- 1 tsp instant yeast
- 2 tbsp sugar, plus more to dust
- 1/2 tsp salt
- 1 egg
- About 200 ml warm water
- Neutral oil, for deep-frying
Method
- 1
Make the dough
Mix the flour, yeast, sugar and salt, then work in the egg and warm water to form a soft, smooth dough. Knead 8–10 minutes.
- 2
First rise
Cover and let rise in a warm place until doubled, about 1 hour.
- 3
Shape
Divide the dough into pieces, roll each into a rope, and twist two ropes together or fold and twist a single rope into a spiral shape.
- 4
Second rise
Rest the shaped pieces, covered, 15–20 minutes.
- 5
Fry
Deep-fry in moderately hot oil, turning, until deep golden and cooked through, 2–3 minutes a side.
- 6
Finish
Drain briefly on paper, then toss or dust generously with sugar while still warm.
- 7
Serve
Serve warm, ideally within the hour, with mint tea or coffee.
Chef's tips
- Fry at a moderate temperature — too hot browns the outside before the twisted centre cooks through.
- Dust with sugar while the dough is still warm so it sticks properly.
- Like most fried doughs, khrinko are at their best fresh; they lose their crisp edge within a few hours.
Frequently asked questions
How is khrinko different from sfenj?
Sfenj is a ring-shaped, yeasted fried dough eaten plain or dipped in honey; khrinko is twisted into ropes or spirals and is typically simpler, dusted with sugar rather than syrup-soaked.
Can the dough be made ahead?
The dough can rise slowly in the fridge overnight; bring it to room temperature and let it finish proving before shaping and frying.