• Brush a large bowl with oil. Set aside.
• Put flour in a large size bowl and set aside.
• In medium heat, melt the butter in a small saucepan. When butter is melted, add milk then remove from heat. Add egg, sugar, and salt and mix until dissolved. and mix completely, then add the yeast. Let yeast sit for 5 minutes. You will see bubbles.
• Pour the mixture into the flour and mix with a wooden spoon or a spatula. Mix and then use your hand until smooth and form into a round ball and cover with plastic wrap. Let the dough sit in a warm place for an hour until it doubles its size.
• After an hour, punch the dough to deflate air and knead until smooth. Cover again and let it sit again in a warm place for another 30 minutes.

ROLLING THE TWISTED DOUGHNUTS:

• Uncover the dough and knead it for a few minutes and form it into a ball. Divide the ball into 2, then divide equally into 16 pieces. Cover the dough while you are working on some of it.
• Take a piece of dough and starting in the middle, roll the dough into a string form. When rolling dough, move the other upward and the other hand downward to build tension. Pick up the dough and twist. Make sure to tightly seal the end so the dough will not untangle during frying.
• Let the twisted dough expand for another 20 minutes and roll to the other side, and let sit for another 10 minutes.

FRYING THE TWISTED DOUGHNUTS:

• Heat a large amount of oil in a deep skillet setting it to 350 F and lower the heat to medium to get that crisp outside and soft inside shakoy. Fry doughnut until golden brown on each side.
• Put about 3-4 doughnuts as they expand.
• Strain the cooked doughnut and put them into a brown paper with sugar and shake so that the doughnuts are coated with sugar. Do this while the doughnuts are still hot.

FREEZING TWISTED DOUGHNUT:

• Line the raw dough in a flat pan and freeze them. When the raw doughnuts are frozen, transfer them to a zip lock and freeze them until you are ready to cook them. Thaw dough until soft before frying.