Heat your oven to 110C/90C fan/gas 1/4 for 5 mins, then turn it off to create a warm space for the dough to rise.

Tip the yeast and 1 tbsp of the sugar into a small bowl and stir in 120ml warm water. Set aside for 5 mins until bubbly. In a second bowl, stir in 100ml warm water, 1/4 tsp salt and the remaining sugar until dissolved. Stir in the yeast mixture then the flour and stir until lump-free and you achieve a thick, smooth paste-like dough, adding a splash more water if needed. Cover the bowl and leave to rise in the warm oven for 1-2 hrs, or until it is airy and nearly doubled in size.

Pour oil into a deep pot, the oil needs to be about 5-7cm deep. Set over medium-high heat until hot, a small drop of dough should float to the top and sizzle, around 180C.

Stir the dough, to remove any air bubbles. Shape the puff puff balls by either oiling your hands to prevent the dough from sticking and shaping them by hand or using an oiled tablespoon measure. By hand, scoop up a small handful of dough and squeeze it gently through your thumb and forefinger, pushing your thumb over your finger to cut a small portion of dough off into the hot oil. You can make these as big or small as you like, larger ones will take longer to cook.

Fry the puff puff in batches, turning occasionally, until golden brown and cooked through. This should take about 5 mins per batch and remember to bring the oil back to 180C each time. Remove the puff puff from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. While still warm, sprinkle with extra sugar or other toppings, or use to scoop up food as a side if desired.