Sfenj

Method

Mix flour, yeast and salt in a large bowl, then gradually add warm water whilst stirring to form a smooth, sticky batter with the consistency of thick porridge. Cover and leave to rise for 1-2 hours until doubled in size. Heat oil in a deep pan to 180°C. Using oiled hands, pinch off walnut-sized pieces of dough and carefully drop them into the hot oil, frying 2-3 minutes per side until golden brown and puffed. Remove with a slotted spoon and drain on kitchen paper. Warm honey with cinnamon in a small pan, then dip the hot sfenj into the honey mixture or drizzle generously over them. Serve warm, ideally while still crispy outside and soft within.