On the table, form a mound (a circle with a hole in the center) with 1 cup of flour and ¼ of
sugar. Place the yeast in the center and add ¾ cup of hot milk (as hot as
you can touch) to dissolve the yeast. Gradually incorporate the flour and 3 tablespoons of margarine until you obtain a homogeneous mixture.
Let the dough rest covered with a damp cloth in a metal container for half an hour or until
it doubles in size (preferably near the stove).
Mix the remaining ingredients (sugar, flour, eggs, margarine, and milk) until you obtain a smooth dough.
Once the dough has risen in resting, incorporate it into the other. Once perfectly combined, place in a metal container.
Let it rest for 1 hour or until it doubles in size and cover it with a damp cloth.
Once the dough has doubled, knead again and roll it out with a rolling pin, ensuring it has a uniform thickness of 2 cm. Then, using a jar lid and a small bottle cap (if you don't have cookie cutters), cut out the shape of the donut.
Let the formed donuts rest for half an hour or until the shapes double in volume.
Then, fry them in a pan with well-heated oil.
Once the donuts are fried, let them cool for 5 minutes. Then proceed to coat the donuts with the glaze,
For the glaze: Melt the butter (1 tablespoon) in a saucepan over heat. Remove from heat and add the cocoa (1½ tablespoons of cocoa powder), the water (1½ tablespoons of hot water), and the cream (1 tablespoon). Whisk vigorously with a wire whisk until the cocoa is well dissolved and all ingredients are well mixed. Add the powdered sugar (60 g of powdered sugar) passing it through a sieve. Work with the whisk until you obtain a glaze with a thick consistency.
Once the donuts are covered with the glaze, quickly proceed to dip each one in the chopped chocolate... And enjoy!!!!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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