In a small bowl, add the yeast, 3 tablespoonful of flour, 5 tablespoons of warm water and mix together. Cover and leave in a warm place to rise and double and begin to form small bubbles in it. Then set aside Tip: 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 the remaining flour, sugar and salt,mix well

Now add the egg, warm milk, melted butter and the yeast batter(starter). 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.

When the dough has risen, place on a floured table; flatten with your palms and rub a little flour on the sticky flattened dough. 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.

If you want very large donuts, you can leave the donuts to rise for another 20 minutes,I left mine for 20mins

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 minutes on each side. Transfer into a sieve, lined with paper towels, to absorb excess oil.

If you desire roll the doughnuts in sugar or any glaze of your choice and enjoy.