|Compressed yeast cake||1 (1 Cake)|
|Milk||125 Milliliter , warmed (1/2 Cup)|
|All purpose flour||450 Gram (2 Cup)|
|Butter||50 Gram (1/4 Cup)|
|Egg||1 , beaten|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Mix the yeast with the 1/4 teaspoon of sugar in a small bowl.
Add 2 tablespoons of the warm milk and mix until smooth.
Set aside in a warm place for 15 minutes or until it is puffed up and frothy.
Sift the flour and salt into a warm bowl.
Rub the butter into the flour.
Stir in 2 tablespoons of the sugar.
Make a well in the flour mixture and pour in the yeast, the remaining milk and egg.
Mix well to make a dough and knead until smooth.
Cover the bowl with a cloth and let stand in a warm place for 45 minutes or until the dough has risen and doubled in bulk.
Turn out the dough and knead for 5 minutes.
Roll the dough out on a floured board to about 1/4 inch (1/2 cm) thick.
Using a well-floured, plain 2-inch (5-cm) cutter, cut the dough into circles.
Put the doughnuts on a lightly floured baking sheet in a warm place for 30 minutes or until they have doubled in size.
Heat the oil to 375°F (100°C) in a deep frying pan.
Fry 4 to 5 doughnuts at a time for about 3 to 5 minutes until they are golden brown, turning them once.
Using a slotted spoon, lift them out and drain well on paper towels.
Let cool a little and sprinkle with the remaining sugar.