TO MAKE THE DOUGH

In a bowl mix together the flour, sugar, salt and yeast

In another bowl or pot , Heat the milk in the microwave for 1 minute or stovetop for until warm but not boiling. To this, add the melted butter or margarine, beaten egg and oil and whisk together to combine.

Pour the milk mixture into the flour mixture and using a spatula or spoon combine it to form a dough.

Empty out this dough onto a clean, lightly floured work surface, and knead the dough for between 8 to 10 minutes.

Place the kneaded dough into a slightly greased bowl and place in the fridge for one hour.

Using a 10cm / about 3.9 inch cookie cutter, cut out 18 disks.

Place 9 of the cut disks on parchment paper and drop about 1 teaspoon of nutella in the center. It must be in the center. Do the same for all 9 disks SEE NOTE 1

Cover each nutella filled disk with the remaining 9 disks and press to seal. Be gentle and avoid pressing on the nutella in the center.

Using an 8cm / 3 inch cookie cutter, press down on the edges of the filled dough to cut off the excess dough.This will help neaten and keep the edges tight. Just make sure that there are no gaps which can cause the nutella to leak out.

Leave all the filled donuts on the tray for about 10 to 15 minutes more to rise.

Heat enough oil in a pot to deep fry the donuts. The oil should be heated at a medium temperature. If it is too hot, then the donuts brown too fast on the outside without cooking on the inside. Too cold and the donuts will soak up oil, making it greasy and soggy.

Gently lift the donuts of the parchment paper and fry for about a minute on each side. Do not fry too many donuts in the oil at one time. It is best if they move around freely in the oil, and they are less likely to break while flipping them over. The donuts should be a golden brown colour when cooked. Transfer the cooked donuts to plate lined with paper towel. Dust with powdered sugar before serving ( optional)