Mix the yeast with the sugar water and allow to proof.
Mix the salt water and the yeast water with the flour in a big glass bowl, until you have a rough dough. Add water and oil if needed, to make a nice, kneadable dough, and there is no more dry bits. Coat the top of the dough with some oil.
Cover with a damp cloth or plastic wrap and leave to rise at least four hours, or overnight.
At least thirty minutes before cooking, start pulling out chunks of dough about two fingerwidths wide. Knead and flatten, with oiled hands, and set aside on a plate. Make a plateful, as this gives you a head start for frying.
Heat enough oil to deep fry, at 180 degrees centigrade. When it is hot enough start frying pieces of dough in small batches (8 pieces max). Allow to fry until both sides are golden brown. While frying, knead out more dough. (If necessary, enlist help!)
Scoop out the dough with a sieve when the bread is a crispy golden brown and continue deep frying until you have no more dough left.
Serve warm, as a side to a cold-cuts meal, or with maple syrup or honey. Can also be eaten cold.