Dissolve the sugar in 100ml of the water, then add the yeast and give a gentle stir. Leave to prove.

Put the flour in a mixing bowl. Pour in the yeast and mix with fingertips. Add the remainder of the water. Add the extra-virgin oil and knead until the dough is soft but not sticky.

Cover the bowl with a cloth and leave to rise until the dough has doubled in volume.

Heat the oil for frying in a deep pan enough to completely immerse the coccoli. Heat to a medium heat.

Roll the dough to about 4mm thick keeping the dough as an oblong as much as you can. Use a pizza cutter to slice triangles about 10cm along the long edge

Deep fry the triangles, turning over occasionally, until cooked through.

Add salt to the surface and serve very hot