The doughnut dreamer 17 Photos . Updated: 20 Sep 2013, 05:54 PM IST Livemint Making doughnuts in the monsoon kitchen is like an... moreMaking doughnuts in the monsoon kitchen is like an intense workout in a sauna 1/17Put the milk and butter in a small pan and heat to melt the butter. 2/17Put the flour, yeast, salt and sugar into a large bowl. 3/17Pour in the milk/butter/egg mixture. 4/17Mix everything together with your hands. 5/17Make a very sticky dough. Tip the dough out onto the work surface (don’t put any flour on it). 6/17Knead until the dough forms a smooth rounded dough. 7/17Slap the dough onto the work surface then fold the end that you’re holding back down over the dough on the work surface. 8/17Put your dough into a bowl; cover then leave for an hour. 9/17Divide into 20 pieces. 10/17Roll each one between your palms to form a smooth ball. 11/17Place them, widely spaced, on a large baking tray lined with baking paper. 12/17To fry the doughnuts, heat the oil - about 4 inches deep – in a large pan, to about 170 degrees centigrade. 13/17Gently put in a few doughnuts at a time – leave for 30 seconds then flip them over. 14/17Repeat this a few times until the doughnuts are rich golden brown. 15/17Take the doughnuts out and drain on kitchen paper and then roll them in the caster sugar. 16/17When the doughnuts have cooled down, make a little slit in the sides and spoon in a teaspoon of jam. 17/17Doughnuts are best eaten very fresh.