Pillowy Sfenj with Cinnamon Sugar

In a large bowl, whisk together the flour, instant yeast, salt, and sugar. Add the warm water and 1 tablespoon of oil. Mix with a wooden spoon until a very sticky, shaggy dough forms.

With oiled hands, knead the dough in the bowl for 5-6 minutes. The dough will be extremely sticky and wet; this is correct. Do not add more flour. Continue working it until it becomes elastic and pulls away from the sides slightly.

Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours until it has at least doubled in size and is very puffy and bubbly.

While the dough rises, mix the granulated sugar and cinnamon together in a shallow bowl and set aside.

Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil to 350F (175C). Line a baking sheet with paper towels.

Generously oil your hands. Pinch off a portion of dough roughly the size of a large egg. Working quickly, poke a hole through the center with your thumb and gently stretch and shape it into a ring about 4 inches in diameter. The dough will be very sticky, so keep re-oiling your hands as needed.

Carefully lower the ring into the hot oil. Fry 2-3 sfenj at a time, being careful not to crowd the pot. Fry for 2-3 minutes per side, flipping once, until deeply golden brown and puffed.

Remove with a slotted spoon and drain briefly on the paper towels. While still hot, toss each sfenj in the cinnamon sugar mixture until evenly coated.

Serve immediately while warm and crispy. Drizzle with honey or dust with powdered sugar for extra sweetness if desired.