Ingredients
Dough:
- Flour: 1 kg
- Dry yeast: 2 tablespoons (≈ 20 g)
- Sugar: 6 tablespoons (≈ 75 g)
- Salt: 1 tablespoon (≈ 18 g)
- Eggs: 2 large eggs (≈ 100–110 g, optional)
- Vodka / Arak: 1 tablespoon
- Water: 800 ml (800 g)
- Oil: for frying
Optional Topping:
• Sugar / Sugar mixed with cinnamon for coating. Can add a squeeze of lemon for added acidity
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and sugar. Mix well.
2. Create a well in the center and add the salt, egg, and alcohol.
3. Slowly pour in the lukewarm water while mixing on low speed. Continue kneading for 8–10 minutes until you get a sticky and slightly runny dough.
4. Transfer the dough to an oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until it doubles in size.
5. Heat deep oil in a pan to 160°C. Test readiness by inserting a wooden spoon—if small bubbles form around it, the oil is ready.
6. Gently take small dough ball, poke a hole in the center with your fingers, and carefully lower it into the oil.
7. Fry until golden brown on both sides, turning occasionally.
8. Transfer the sfinj to a strainer or paper towels to drain excess oil.
9. (Optional) Coat warm sfinj in sugar only or sugar-cinnamon mixture for a sweet finish.
Tips for Perfect Sfinj:
• Frying oil care: Add a few slices of carrot to the oil to prevent burning.
• Keep the oil at medium heat to cook evenly inside and out.
• Serve immediately for the best taste and texture.
Enjoy !
Food for the (Gluten Intolerant) Soul 
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