Combine 2 tablespoons of sugar and the dry yeast in a large mixing bowl. Add lukewarm water (about skin temperature) and let the mixture sit for 10 minutes until it becomes foamy. This step is essential to help the dough rise effectively.

Add the remaining sugar and salt to the yeast mixture. Using a stand mixer with a dough hook, slowly incorporate the bread flour while mixing on low speed. Knead the dough for about 5 minutes until it’s soft and slightly sticky. If the dough feels too dry, add a splash of water to adjust the texture.

Cover the mixing bowl with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm place for 1–2 hours or until it doubles in size.

In a large, deep pot, heat the frying oil to 350°F. Use a cooking thermometer to maintain the temperature, as this ensures even cooking. Prepare a plate lined with paper towels to drain the fat cakes.

Use a tablespoon or small scoop to portion the dough into 1 ½–2 tablespoon-sized balls. Carefully drop the dough balls into the hot oil, frying in small batches to avoid overcrowding. Rotate them frequently to ensure even browning. Fry for 4–5 minutes or until golden brown and cooked through.

Remove the fat cakes with a skimmer and place them on the prepared plate to drain excess oil. Enjoy them warm, plain, or with your favorite filling!