In a small bowl, combine the yeast, sugar and milk. Set that aside for 10 minutes or until the yeast has gone fluffy.

In a large bowl, rub together the butter and flour until it resembles coarse bread crumbs.

Whisk the egg into the yeast mixture. Next, make a well in the center of your flour mixture and pour your yeast mixture and egg into the center. Mix until all of the ingredients are well combined and the mixture has formed into a thick dough.

Knead your dough for a few minutes until it forms a smooth ball.

Grease a clean bowl with 1 tablespoon of oil. Place the dough into the bowl and spread the excess oil over the surface. Put the bowl in a warm spot and leave to proof for at least 1 hour or until doubled in size

Knock the dough down. Remove the donut dough from the bowl and press it out onto a clean bench top. Use your hands to spread the dough out into a large rectangle. Fold the rectangle into thirds lengthwise and then into thirds again the other way. Return your folded dough to your bowl and leave in a warm place to rise again for 1 hour or until doubled in size.

When your dough has completed its second rise divide it into 12 even sized pieces. Shape each piece into a large flat oval shape. Use a small round cutter to cut 3 small holes near the center of your oval to be the ghosts eyes and mouth(the back end of a piping nozzle works great for this). Use a small sharp knife to make 2 small cuts at the bottom of your oval. Use your fingertips to round the edges off.

Place your ghost donuts onto a large lined baking sheet to rise for about 45 minutes. When they are ready, they will be soft and will have visibly risen slightly.

Sieve your icing sugar into a small bowl that is slightly wider than your shaped dough.

Pour your cooking oil into a large saucepan and heat it at a medium-high heat until it reaches 180 degrees. Once you think that you have reached the right temperature, try frying a little of the scrap dough. The dough should bubble immediately when it enters the oil and float to the top within 10 seconds.

Lay 2 sheets of paper towels onto a large dinner plate to collect the oil Begin to fry donuts 1-2 at a time. They should take 1–2 minutes on the first side before you need to flip them with a pair of metal tongs.

Flip and fry the second side of the donuts for a further minute or until the donuts are fully golden and cooked through.

Once cooked, remove the donuts and place them onto the paper towels to absorb any excess oil. Allow each donut to cool slightly before tossing it in icing sugar to coat.

Repeat the process until all donuts are all cooked and coated in icing sugar.