Combine flour, sugar, and yeast in a large bowl, whisking them together until evenly mixed. The mixture should resemble a light, dry sand.
Pour the warm milk into the dry ingredients, then add the melted butter and egg. Stir everything together with a spatula until a sticky dough begins to form.
Transfer the dough onto a floured surface and knead it gently for about 5 minutes until it becomes smooth but still slightly sticky. Add a little flour if it feels too wet.
Shape the dough into a ball, cover it with a damp cloth, and let it rest in a warm spot for one hour until it doubles in size. The dough should feel puffy and soft to the touch.
Once risen, roll out the dough on a floured surface to about 1 cm thick. Use a donut cutter or a glass to cut out circles, arranging them on a floured tray.
Heat oil in a deep pan to 180°C (356°F). Carefully fry the donuts in batches for 2-3 minutes per side, until they turn a golden brown and crisp up.
Use a slotted spoon to lift the donuts out of the oil and drain on a cooling rack lined with paper towels. Let them cool slightly until they are warm but not hot.
Dip the warm donuts into a glaze or dust them with powdered sugar for a sweet finish. Allow the glaze to set for a few minutes.
Fill a piping bag fitted with a fine tip with icing sugar or a prepared icing. Pipe delicate web patterns over the cooled donuts, creating intricate swirl designs.
Once decorated, set the donuts aside for a few minutes to let the icing firm up. Your spiderweb donuts are now ready to enjoy—crispy, airy, and beautifully decorated!
