Petulla

Dissolve the yeast and sugar in warm water and let it stand for 5-7 minutes until foamy and active. This confirms the yeast is alive and will properly leaven the dough.

In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and yogurt. Stir with a wooden spoon until a soft, sticky dough forms. The dough should be wetter than bread dough but hold together when scooped.

Cover the bowl with a damp kitchen towel and place in a warm spot for 60 minutes until the dough has doubled in size. The surface should be bubbly and pillowy when ready.

Heat vegetable oil in a deep pot to 175°C (350°F), using enough oil to be at least 7cm deep. Test the temperature by dropping a small piece of dough into the oil; it should sizzle immediately and float to the surface.

With wet hands or two spoons, pull off golf-ball-sized pieces of dough and gently stretch them into rough rounds about 8cm across. Drop them carefully into the hot oil, working in batches of 3-4 to avoid overcrowding.

Fry for 2-3 minutes per side, turning once, until the petulla are deep golden brown and puffed up. They should feel light and hollow when tapped. Remove with a slotted spoon and drain on paper towels.

Serve the petulla immediately while still hot and crispy. Arrange on a platter with crumbled feta cheese, a drizzle of honey, and a dusting of powdered sugar. The combination of salty cheese and sweet honey is the classic Albanian way to enjoy them.