In a big cup with warm water, add in sugar, yeast and mix. Cover for 5 to 10 minutes.

In a bowl, add half of the flour, salt and margarine. Mix well to get crumbles. Add the yeast mixture and mix well. Add the milk and mix well. Add the remaining flour and start kneading, (transfer to a flat dusted surface and continue kneading for 5 to 10 minutes). Make a ball, and put it in a greased bowl. Cover with a lid (or a damp kitchen towel - warm) and place in a large basin with warm water, for 45 minutes to an hour for the dough to rise.

Knead the dough on a flat-dusted surface, for another 5 to 10 minutes to remove excess air. Grease your baking tin, diverse the dough into small sized balls (either 12 bald or 24 balls, size is as you wish). Cover them again for 30minutes. Preheat your oven to 150°C or if using charcoal mawe tatu style, for 30minutes at moderate heat.

Now Place the balls which would have doubled in size in the oven, and bake for 30 to 45 minutes till they turn golden brown. Remove and brush them immediately with margarine on top. Let them rest for 5minutes and transfer them from the tin to a rack to cool.

Serve them warm, or when cool with tea, soup, githeri or milk.