DOUGHNUTS / CIAMBELLE

INGREDIENTS:
3 CUPS FLOUR
2 TBSP. MELTED BUTTER
2 TBSP. SUGAR
1/2 TSP. SALT
1 PACK INSTANT YEAST OR 1 1/4 TSP YEAST
1 CUP MILK
1 EGG
VANILLA ESSENCE
FOR FRYING:
1 L SUNFLOWER OIL

PROCEDURE:
WHISK MELTED BUTTER, SUGAR, SALT & MILK.
ADD THE WHOLE EGG TO THE MIXTURE AND WHISK UNTIL COMBINED.
ADD THE YEAST AND LEAVE IT REST FOR 10 MIN. TO ACTIVATE YEAST.
ADD THE FLOUR TO THE MIXTURE AND MIX WITH THE HAND,  MAKE A BALL AND LET IT RISE FOR 1 HOUR.
KNEAD FOR 5 MINUTES.
LET IT RISE FOR ANOTHER HOUR.
MOLD TO DESIRED SHAPES, AND LET IT RISE FOR 15 MIN. THEN FRY.


Note: 
I always use Sunflower oil for frying, but any vegetable oil will do. When I shaped the doughnuts, I placed it in a wax paper to avoid sticking before frying.