In a small bowl, combine warm water (about 105–115°F / 40–46°C), active dry yeast, and granulated sugar. Stir gently and let sit for 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center and add the foamed yeast mixture and 2 tablespoons olive oil.

Stir with a wooden spoon or use a stand mixer with dough hook until the mixture forms a shaggy dough. If dough is too dry, add up to 2 tablespoons additional warm water, 1 tbsp at a time; if too sticky, add up to 2 tablespoons extra flour.

Knead the dough on a lightly floured surface for 6–8 minutes (or 4–5 minutes in the mixer) until smooth, elastic, and slightly tacky.

Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

After the first rise, gently deflate the dough and divide into 8 equal pieces. Shape each piece into a ball and let rest, covered, for 10 minutes to relax the gluten.

Filling (savory-sweet mixture)

While the dough is resting, make the filling: in a medium bowl combine ricotta, crumbled feta, honey, chopped mint, lemon zest, and black pepper. Taste and adjust: add a little more honey if you prefer sweeter, or more black pepper for bite. The filling should be spreadable but not watery; if too loose, drain the ricotta briefly in a fine mesh sieve.

Assembling & Frying

Roll and fill

On a lightly floured surface, roll each rested dough ball into a 6–7 inch round (about 1/8 inch thick). Place 2–3 tablespoons of the filling in the center of each round, spreading slightly but leaving a 1/2 inch border.

Fold the dough over the filling into a semicircle and press the edges to seal; you can crimp with a fork or twist the edge decoratively. Repeat with remaining dough and filling.

Heat oil

Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering and a small piece of dough sizzles immediately (about 350°F or medium). Use enough oil for shallow frying so the toresma browns evenly but is not fully submerged.

Fry toresma in batches: add 2–3 pieces to the pan without crowding. Fry 2–3 minutes per side until golden brown and puffed, using a spatula to press gently for even contact. Adjust heat as needed to avoid burning; lower heat if the outside browns too fast before the interior cooks.

Transfer fried toresma to a paper-towel-lined tray to drain briefly. While still warm, brush lightly with melted butter and drizzle with extra honey. Sprinkle toasted sesame seeds and a pinch of coarse sea salt if desired.

Serve warm, either as a sweet-savory snack, breakfast, or appetizer. They are best eaten the day of preparation; if making ahead, reheat in a 350°F (175°C) oven for 6–8 minutes to restore crispness.