Put yeast and sugar in a 1/4 cup warm water. Mix and let proof.
In the bowl of a stand mixer, fitted with the dough hook, put semolina, flour and salt.
Add water gradually while mixing on low.
Once the dough gets together but still hard, increase the speed to medium and add gradually the yeast mixture.
Keep kneading the dough while adding water a little at the time( 1 tbsp) until obtain a soft and a little sticky dough. It took me about 20 minutes kneading to obtain that soft and a little sticky dough.
Oil your hands with a little vegetable oil (or canola) and gather the dough. Make sure to coat it with oil( just a little bit).
Cover the bowl with plastic wrap and let rise until doubled in volume.
Pour about 1/4 cup of vegetable oil in a small bowl.
Dip your hands in the oil and divide the dough into small pieces (by hands). If the dough is sticky, dip your hands again in the oil.
Place the small pieces of dough in a greased plater apart from each other.
Pour oil in a frying pan and let boil on medium heat.
Start cooking the Sfenj.
Take the small piece of dough and work it out with your 2 hands. Try to form a circle with it by making sure to gently stretch the center of the circle only while moving your hands in a circular motion. Keep the edges a little thick comparing to the center.
Place the Sfenj in the hot oil.
Through hot oil on the sfendj during cooking with a metallic spoon.
Turn it over and cook the other side. You may need to reduce the heat, then later on you increase it, if the sfendj cooks fast.
Place on paper towel to drain.
Enjoy with coffee or tea.