Method:

Mix the Dough: In a bowl, combine the flour, salt, and sugar. Dissolve the yeast in warm water and pour it into the flour mixture. Stir until the dough comes together, then knead for about 5-7 minutes until smooth.

Let the Dough Rise: Cover the dough with a damp cloth and let it rise for about 1 hour, or until it doubles in size.

Heat the Oil: Heat oil in a frying pan over medium-high heat (around 350°F or 175°C).

Shape and Fry: Once the dough has risen, break off small portions and shape them into balls or discs. Drop them gently into the hot oil and fry for 2-3 minutes on each side, or until golden brown.

Drain and Serve: Remove the pungozzi from the oil and drain them on paper towels. Serve hot, optionally with honey for a sweet treat or prosciutto for a savory option.

Variations:

Savory: Add cheese, herbs, or cured meats inside the dough before frying.

Sweet: Fill with ricotta or serve with honey drizzled over the top.

Vegan: Skip the dairy fillings and enjoy them as a light, crispy snack.

Tips and Substitutions:

You can use whole wheat flour for a healthier twist, but it may change the texture slightly.

If you're avoiding gluten, try a gluten-free flour blend, though the dough might need a bit more water to achieve the right consistency.

Use olive oil for frying for a richer flavor, but be sure it’s not too hot to prevent burning.