Mix 5g quick-dried yeast with 90 ml warm water and 2 teaspoons of sugar. Set it aside for 10 minutes, until it's foamy.
Combine flour, buttermilk, melted butter, salt, remaining sugar, and one beaten egg in a stand mixer or bread machine.
Knead the dough until it comes off clean from the side of the bowl. Knead it with your hands for a few minutes.
Once, the dough has risen, place it on a floured surface and knead lightly. Keeping the dough covered, so it doesn’t form a skin.
With a rolling pin, roll out the dough to about ½ inch thickness. Use a sharp and bigger cookie cutter to cut out the donuts and the holes.
Cover them and let them rise for up to 30 minutes.
Heat up oil in a deep frying pan to very hot. You know it is warm enough when you lower a donut in the oil and it starts to immediately bubble around the doughnut.
Turn them over as soon as they turn golden brown on the underside. Then remove and place on a paper towel-lined plate once they are ready.
When the doughnuts have cooled, roll them in sugar to coat evenly.
