INGREDIENTS
90 ml (6 tablespoons) lukewarm water;
150 ml (⅔ cup) buttermilk ;
1 egg;
50 g (2 tablespoons) melted butter ;
500 g (4 cups) flour ;
50 g (¼ cup) sugar ;
7 g dry yeast ;
custard to fill;
Sugar to cover.

METHOD
Whisk lukewarm water with ⅓ of all the sugar and add dry yeast. Whisk again and let stand for 5 minutes.
Add leftover sugar, buttermilk, eggs and melted butter to the yeast solution. Whisk until the sugar dissolves.
Mix the liquids with the flour and knead the dough until smooth, about 10 minutes. Transfer to an oiled bowl, cover and leave to rest for 1 hour.
Roll out the dough and cut into circles. Use a small round cookie cutter to cut out the middle of half the dough circles.
Spray a little water over the whole circle and place circles with the hole in the middle on top. Press lightly. Leave to rest for 15 minutes.
Heat vegetable oil to 180C/350F. Fry fritters on both sides for 3-4 minutes. If the center puffs up, make a small slit to let the air out.
Cover browned doughnuts with sugar and fill each doughnut hole with custard.