1. In a large bowl, Mix salt and flour and set aside.
2. In a small saucepan, melt butter over medium heat. Remove from the heat then add milk, sugar and egg. Mix until well dissolve. Make sure the mixture is warm and not hot or else it will kill the yeast. Add the yeast and slightly stir. Let it sit for 5 minutes until you see bubbles.
3. Add the yeast mixture into the flour mixture then mix until it forms a dough. Slightly knead and form into a round ball. Cover the dough and let it rise until it doubles in size, About 1 hour.
4. After an hour, punch down to deflate the dough and knead again until smooth. Cover the dough and let it sit again for another 30 minutes.

Rolling the Shakoy

1. Transfer the dough to a slightly floured surface and knead it for a few minutes. Then divide the dough into 16 pieces.

2. Take a piece of dough and roll the dough into a long log, around 10 inches long. Pick up dough, twist and pin the end to seal.

3. Let the dough rise for another 20 minutes. Make sure to flip the other side after 10 minutes so the bottoms don’t get flat.

Frying the Shakoy

1. In a large frying pan, Heat oil over medium heat. Fry shakoy on both sides until golden brown. About 5 minutes.
2. Remove from the pan and strain the cook shakoy and drop them in a bowl with cinnamon-sugar mixture and shake to coat the shakoy evenly.
3. Serve hot.