Sfingi

Mix together yeast, lukewarm water, and sugar in a large mixing bowl. Let stand covered for about 10 minutes.

Mix all together, the flour, Crisco, milk, salt and cinnamon while continually beating; add a little more warm water if needed so that mixed dough has consistency of muffin batter.

Cover, and let stand in warm area until dough has doubled in volume.

In a deep fryer heat light vegetable oil to boiling; lower heat a little and dip a small spoon in warm water and spoon out the dough in spoon -size balls and drop in hot oil.
Keep dipping spoon in water before picking up the dough so that the dough doesn’t stick to the spoon.

When sfingi are golden, with a slotted spoon, take out of oil and place on paper towels.

Sprinkle sugar on each sfingi ball. Eat when cool.