Place yeast, sugar, milk and 60 ml (¼ cup) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until mixture bubbles. Add eggs and butter, and stir until combined.
Place flour and a pinch of salt in a large bowl and make a well in the centre. Pour yeast mixture into well and mix until combined. Knead dough on a lightly floured work surface for 5 minutes or until smooth, elastic and very soft. (Alternatively, use an electric mixer fitted with a dough hook.) Lightly dust with flour, then transfer to a greased bowl and cover with plastic wrap. Set aside in a draught-free place for 1 hour or until dough doubles in size.
Line 2 trays with baking paper, then dust with flour. Punch down dough, knead gently and divide into 12 balls. Place on trays and leave to rise without touching. Dust with flour and cover with greased plastic wrap, then a tea towel. Set aside for 30 minutes or until dough doubles in size.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C. Working in batches, gently drop balls into oil and deep-fry, turning halfway, for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Set aside.
Continued on next page (page 3)
ADVERTISEMENT
