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1
In a small bowl, add the yeast, 3 tablespoonful of flour, 5 tablespoons of warm water and mix together.
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2
Cover and leave in a warm place to rise and double and begin to form small bubbles in it.
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3
Then set aside Tip: this mixture is called a ''starter''.
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4
It shows you how active the yeast is and also kick-starts the leavening(rising) process of the dough
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5
Into another large bowl, add the remaining flour, sugar and salt,mix well
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6
Now add the egg, warm milk, melted butter and the yeast batter(starter).
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7
Mix thoroughly for about 10 minutes, then fold the sticky dough into a rough ball & place in a greased bowl.Cover with a clean napkin or nylon, tilt to one side and leave for about 1 hour until the dough doubles in size.
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8
When the dough has risen, place on a floured table; flatten with your palms and rub a little flour on the sticky flattened dough.
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9
You can also flatten with a rolling pin, but the first method yields fluffier donuts.If the dough is too sticky for your liking, you can add a little flour and fold it into the dough.
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10
Now using a a biscuit cutter or the wide top of a glass cup, cut the flattened dough into doughnuts rounds and use a smaller cutter or bottle cap to cut the holes.
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11
If you want very large donuts, you can leave the donuts to rise for another 20 minutes,I left mine for 20mins
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12
Heat up the oil until very hot- about 180 degrees C (you can do an oil test by dropping a little of the dough in the oil, to see how fast it will fry) Now fry the donuts in the oil for 1 minutes on each side.
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13
Transfer into a sieve, lined with paper towels, to absorb excess oil.
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14
If you desire roll the doughnuts in sugar or any glaze of your choice and enjoy.
