Sprinkle the yeast over the milk and let stand until dissolved, about 5 minutes. Mound the flour on a board and make a well in the centre. Pour the yeast mixture into the well and mix to form soft dough. Knead until smooth use extra flour if needed. Cover with a kitchen towel and let rise in a warm place until double the size. Break the eggs into the dough and add the butter, sugar and salt. Knead for 10 minutes, then form dough into a ball, using extra flour if needed.

Place on a baking sheet, cover it with a damp cloth and let rise in a warm place for 5 to 6 hours.

Knead the dough on a floured board for 10 minutes. Form into a ball and once more place back on the baking sheet. Cover it with a damp cloth and refrigerate for 5 to 6 hours. Cut the dough into pieces about the size of an apricot; shape ball.

Heat the oil to 180°C and fry the doughnut until golden brown repeat with all pieces place on towel and place on serving plate and sift powdered sugar over top and serve.