Liquid Integration: In a large mixing bowl, combine all 525g of all-purpose flour, 7g of instant yeast, 15g of sugar, 7g of baking salt, and 1 teaspoon of vinegar. Gradually pour in the 380ml of lukewarm water in three separate additions, stirring thoroughly after each. Continue mixing until all dry flour is fully absorbed and a remarkably wet, sticky, loose dough forms. Do not add extra flour.

Intermittent Relaxation Rest: Cover the bowl securely with plastic wrap and let the wet dough rest undisturbed for 20 minutes to allow the flour proteins to completely hydrate.

Manual Stretch & Knead: After the first rest, uncover the bowl. Wet your hands slightly and knead the dough briefly directly in the bowl until it begins to smooth out. Re-cover and let rest for a secondary 20 minutes.

Final Elastic Development: Uncover and knead vigorously for 5 to 8 minutes. Because the dough is highly hydrated, slap-and-fold actions work best until it turns elastic, smooth, and stretchy. (Alternative Mixer Method: Combine all ingredients in a stand mixer bowl and mix with a dough hook on medium speed for 15 to 20 minutes until smooth, highly extensible, strong, and capable of passing a translucent windowpane test).

Primary Bulk Fermentation: Lightly coat the top surface of the strong, sticky dough with a thin film of neutral oil. Cover the container tightly and allow it to ferment for roughly 1 hour at a warm room temperature until it cleanly doubles in total volume.

Setting the Oiled Station: Generously coat your hands and a large rimmed plate or flat tray with a heavy layer of neutral oil. Keep a small bowl of extra oil resting closely on your workspace to frequently lubricate your skin. Never use flour to dust this dough.

Portion Partitioning: Tip the airy dough onto your oiled workstation. Using your lubricated hands, gently pinch and divide the mass into 8 equal pieces. Roll each piece tenderly into a loose, smooth ball and set onto the oiled tray.

The Center Pierce: Work with one ball at a time. Lubricate your fingers with oil, pick up a dough ball, and use your thumbs to pierce a clean hole straight through the center.

Delicate Ring Extension: Gently rotate and stretch the ring outward to widen the center opening. The dough should feel nearly weightless and highly aerated. Avoid pressing out or popping any large gas bubbles trapped inside the structural walls—preserving these pockets ensures the signature light interior.

Oil Temp Calibration: Fill a deep pot or Dutch oven with a generous depth of neutral frying oil. Heat the pot over medium-high until your kitchen thermometer registers exactly 350°F (175°C). Maintain this stable heat zone continuously.

The Hot Oil Drop: Carefully lower the stretched dough rings directly into the hot oil. Do not overcrowd the frying vessel; fry in small batches of 2 or 3 at a time.

The Crisp Turnaround: Fry the donuts for 2 to 3 minutes until the underside forms a rigid, glassy, deeply golden crust. Use a slotted spoon or spider strainer to flip the sfenj over and fry for another 2 to 3 minutes to bronze the opposite side.

Drainage & Serving: Lift the crisp donuts out of the oil, shaking off any excess surface fat, and transfer them immediately to a paper towel-lined tray to drain. Serve immediately while roaring hot and puffy. Pair alongside fresh mint tea or coffee, left plain or dressed with honey, jam, or sugar.