Dissolve the yeast with a pinch of sugar in a little warm water. In a deep bowl, add the flour, the effervescent yeast and top up with the remaining water. Mix in one direction and knead a soft dough, leave it covered with a cloth to double in volume for about 2 hours in a warm place.
Once it rises, mix again and allow it to rise for 2 hours once more. Then roll the ready dough into a shape with a length of 23.5″ (60 cm) and a diameter of 2″ (5 cm). Cut it into 2″ (5 cm) thick slices. Shape each piece into a round loaf or desired shape and let them rest for 30 minutes.
Cook all the buns by steaming them for about 20 minutes. Preheat plenty of oil in a deep fryer or pot and fry the buns in very highly preheated oil until dark golden brown. Put them on a cooking grid to drain.