In a small bowl, add the yeast, sugar, lukewarm milk and mix together. Cover and leave in a warm place to rise and double and begin toA form small bubbles in it. Then set aside. This mixture is called a ''starter' '. It shows you how active the yeast is and also kick-starts the leavening (rising) process of the dough.

Into another large bowl, add flour and salt. Mix well.
Now add the egg to the lukewarm milk mixture. Mix together and bring to work surface. Knead in the butter to the dough thoroughly for about 10 minutes or until elastic and smooth. 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.

When the dough has risen, place on a floured work table; cut dough into about 60 to 80g.
Form each of the dough into ball and keep aside to rise for 5 minutes. Flatten each of the dough and create holes using piping tip. Allow to rise for about 15 minutes. 

Heat up the oil until very hot- about 180º 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 minute on each side. Transfer into a sieve, lined with paper towels, to absorb excess oil.

If you desire, roll the donuts in sugar or any glaze of choice and Enjoy.