Warm the milk, not too cold not too hot.

Add sugar and salt to the milk.

Add the melted butter.

Add the yeast

Add the egg to the mixture and stir.

To your measured flour, add the milk mixture above.

The dough will be a bit sticky, do not be tempted to add extra flour. Transfer the dough to an oily surface and I kneed for 10 to 15 minutes until you get a smooth and non sticky dough. You can use a little oil while kneeding for easier working.

Put the dough in a bowl and proof/cover it with a wet towel or cling film. Let it rest for 1hr to 1.5 hrs in a warm place. Or double in size.

After the dough doubles in size, transfer it to a kneeding surface, roll it into a big circle, use a donut cutter, or a glass and a bottle top to get the donut shape.

Transfer the donuts on to a tray, and proof/cover again for 20 to 30 mins.

Deep fry the donuts on low heat, I.e the oil should have slow bubbles while frying.

You can decorate with melted dark chocolate and sprinkles like this

Hope you try. Thanks