Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let sit and get bubbly for about 15 minutes.
Pour the flour into a mixing bowl. Make a well in the middle. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as you mix, until it is the consistency of a stiff dough.
Continue Kneading dough for 10-15 minutes until the dough is smooth and elastic.
Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl.
Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, and very sticky.
Oil a separate mixing bowl lightly.
Put the dough into the oiled bowl and turn it over so it is covered with a light coating of oil.
Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
When dough is risen, punch it down.
Heat frying oil in a pan or deep fryer. (A wok works well for this as well)
When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small ball and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a ping pong ball.
Plunge ring of dough into hot oil. The dough will puff up.
Turn the rings once or twice until golden on both sides.
Remove with a slotted spoon and allow to drain dry on kitchen paper.
Serve hot. May dip in honey or jam if desired or dunk in your coffee or tea.