Ingredients for about 17 donuts :
Dissolve the yeast in a little warm water with sugar, and set aside
Add flour , salt and water gradually while kneading the dough. The dough shoulds be too sticky to knead or shape.
Cover the bowl , and leave the dough to rise for three hours to oven , until, double or triple in bulk . , You can even leave it overnight if you want to make the donuts for breakfast in the morning.
In a wide pot , heat an inch or more of vegetable oil Until hot . Dip your hands in water , and pull off a piece of dough about the size of a small plum . Use your fingers to make a hole in the ball of dough , stretch the hole wide to make a ring, and place the dough in the hot oil.
Repeat with the Remaining dough , wetting your hands as Necessary to keep the dough from sticking as you work with it .
Fry the sfenj Until golden brown , turning once or twice. Remove the cooked sfenj to a plate lined with paper towels to drain.
Serve the hot sfenj . If Desired , dip the sfenj in sugar or serve it with honey .