Warm a small saucepan until lukewarm. Pour 1/2 cup of water into a small bowl and stir in the sugar. Pour the yeast over the water and let it stand for about ten minutes.

Pour the last 2 cups of water into a large bowl and stir in the yeast mixture. Add flour and salt and stir vigorously using your hand. Continue stirring for about five minutes until the dough is thick and smooth.

Cover the dough with a few kitchen towels and let it sit for about four hours. You will know when the dough is ready because bubbles will form on the surface, and it will have doubled in size.

To put in the filling, spread the dough on a well-floured surface and form into a rectangular shape. Place half a slice of ham and a little ricotta (or your cheese alternative) on the dough, then roll the dough over the filling.

Fill a heavy-bottomed saucepan about halfway with vegetable oil. Slowly heat on medium-high heat. The oil will be ready when you drop in a piece of dough and it starts to sizzle.

Drop pieces of dough into the hot oil using a spoon, taking care to not overcrowd the pan.

Carefully turn the sfinci over after about one minute so that it can brown on the other side.

Remove the sfinci with a slotted spoon when they turn a light golden color. Put on a dish covered with paper towels for absorbing excess oil.

Serve hot.