Beat lightly the eggs and butter. Once the yeast is proven then put the butter mix to the yeast mix, and flour then salt. Let the mixer run with hook dough on low speed for about 20 minutes. Set aside for one hour until it rise double its size.

Punch it to let the air out. Weight it around 30-40 gram each, knead it to ball form and put on paper for each ball.

Let it sit again for another 30 minutes. Then prepare the oil for frying. Make a hole before you put it into oil.

Fry it for 2 minutes for each side on low medium heat.