Dissolve half of the yeast in half a cup of hot water, add 2-3 tbsp flour, mix to a paste, cover and allow to stand in a warm place for 24 hours.

Dissolve the rest of the yeast in half a cup of warm water, add 2-3 tbsp flour, mix to a paste, and allow to rise for approximately 15 minutes.

Sift 750g of the flour, with the salt, in a large basin.  Form a well in the centre.  Pour into it the sugar, the two yeast mixtures, the oil and the rest of the warm water.

Start to knead, by taking in the surrounding flour bit by bit.  If necessary add more flour, to achieve a rather firm but pliable dough.

Cover and let stand in a warm place, till it doubles.

Knock back and knead for approximately 5 minutes.

Pinch off pieces of dough, the size of a small tangerine, and roll them into cords, the thickness of a small finger.  Quickly dip into a bowl of water and roll into the sesame.  Press the two ends together to form a circle. Place on a baking sheet which you have covered with baking paper.   

Bake at 220 degrees C, for 10-15 minutes, till golden outside, but still soft inside.

Let cool.  Serve the same day, preferably warm.  They can be stored in a plastic bag and kept frozen for several months.