Sfinci (Sicilian Fried Dough

Prepare the dough:

• In a small sauce pan, warm until lukewarm. Pour 1/2 cup of the water into a small bowl and stir in sugar. Pour the yeast over the water and let stand 10 minutes.
• Pour the remaining 2 cups water in a large bowl. Stir in the yeast mixture. Add the flour and salt and using your hand, stir the mixture vigorously in a circular motion. Continue stirring this way for about 5 minutes until you have a thick, smooth dough.
• Cover well, using blankets if you wish, and place in a warm, draft free location in your kitchen. Let sit for 4 hours. Your unlit oven with the light on is a good option. The dough is ready when bubbles form on the surface and it has at least doubled in size.

For frying:

• Fill a heavy bottomed sauce pan half way with vegetable oil. Slowly heat the vegetable oil on medium high heat. In order to test if it is hot enough, take a small piece of the sfinci dough and drop it in the oil. If it immediately begins to sizzle, the oil is ready.
• Use a tablespoon or soup spoon to drop the dough into the hot oil, scraping off the spoon with your finger or another spoon. Do not overcrowd your pan. After about 1 1/2 minutes, carefully turn the sfinci over to brown the opposite side.
• When they are a light golden color, remove the sfinci with a slotted spoon and place on a dish covered with paper towels to absorb the excess oil.
• Serve hot.