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Combine the boiling water and chilled milk in a large bowl. Test temperature with finger to make sure it’s not too hot (will kill yeast), or too cold (yeast won’t activate).
Add sugar, oil, and yeast, and stir. Set aside for 10-15 minutes until sponge-like from yeast activating.
Add 4 cups of flour and the salt. Fold together gently, being careful not to overmix. Add more flour if it’s still too sticky (usually another ½ cup is required).
Gently knead together into a ball, then leave in bowl and cover with a tea towel. Leave to proof until doubled in size (approx 1 hour).
Remove risen dough from the bowl onto a lightly oiled bench (oiling instead of flouring the surface makes for cleaner oil when frying).
Gently pat the dough out to a 2cm thick rectangle and cut into 6cmx6cm squares. Should make approx. 20 pieces. Spread out the pieces on an oiled surface, cover with a tea towel and leave to proof for another 15 minutes.
Heat a medium size pot of oil to 165°C. Make the oil deep enough so that the dough won’t be touching the base and can float while cooking.
Gently place dough in the hot oil in batches and cook until golden brown, approx. 30 seconds per side.
Once cooked, remove from oil and transfer onto a paper towel-lined dish. Allow to rest for 5 minutes before serving.