Crumble the yeast, with the help of a fork.
On the table, form a fountain (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 the touch holds) to dissolve the yeast. Slowly, at the same time, add the flour and 3 tablespoons of margarine until you get a homogeneous mixture.
Let the dough covered with a damp cloth stand in a metal container, for half an hour or until it doubles its size (near the stove preferably).
Mix remaining ingredients (sugar, flour, eggs, margarine and milk) until a smooth paste is obtained.
Since the mass at rest increased in volume, incorporate it to the other. Once incorporated perfectly, fit in a metal container.
Let stand 1 hour or until it doubles its size and cover it with a damp cloth.
Once the dough is doubled, knead again and spread with the rolling pin, ensuring that it has a uniform thickness of 2 cm. Next, with a bottle cap and a small bottle cap (if you do not have cookie cutters), cut the shape of the donut.
Leave the shaped donuts to rest for half an hour or until the figures double their volume.
Then, fry them in the pan with the hot oil.
Once the donuts are fried, let cool for 5 minutes. And then proceed to bathe the donuts with the glaze,
For the glaze: Melt the butter (1 tablespoon) in a saucepan on the fire. Remove from heat and add cocoa (1½ tablespoon of cocoa powder), water (1½ tablespoon of hot water) and heavy cream (1 tablespoon). Beat vigorously with a metal wire whisk until the cocoa is well dissolved and all the ingredients well blended. Add the snow (60 grams of snow or glass sugar) by passing it through a sieve. Work with the rod whisk until glazed with a thick consistency.
Once the donuts are covered with the glaze, proceed quickly to bathe each of them, in chopped chocolate ... And enjoy!
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