Activate the yeast: In a large bowl, combine warm water, sugar, and dry yeast. Stir well and let it sit for 5 minutes in a warm place until the yeast becomes foamy.

Mix the dough: Add vegetable oil to the yeast mixture. Sift the flour through a sieve and gradually add it to the wet ingredients, along with salt. Stir with a wooden spoon until a shaggy dough forms.

Knead the dough: Turn the dough onto a lightly oiled surface and knead for 10 minutes, or until smooth and elastic.

First rise: Place the dough in a bowl greased with vegetable oil. Cover with plastic wrap and a towel. Let it rise in a warm place for 30 minutes, or until doubled in size.

Shape the dough: Punch down the dough and roll it into a large ball. Divide the dough into 4 equal pieces. Shape each piece into a ball. Cover the balls loosely and let them rise for another 10-15 minutes.

Boil the dough: Bring a large pot of water to a boil. Add 1 teaspoon of salt. Gently lower each dough ball into the boiling water and cook for 30-40 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

Bake the bread: Brush the tops of the dough balls with water or milk and sprinkle with a mixture of white and black sesame seeds (or just white sesame seeds). Bake in a preheated oven at 180°C (356°F) for 30-35 minutes, or until golden brown.

Cool and enjoy! Let the bread cool completely before slicing and serving.