Donut with butter and sugar
Yeast: 2 tablespoons
Warm water: a quarter cup
Milk: one and a half cups
Sugar: 1/2 cup
Salt: 1 teaspoon
Eggs: 2 pieces
Margarine: 1/3 cup (vegetable butter)
Flour: 5 cups
Oil: copious (for frying)
Butter: 1/3 cup
Powdered sugar: 2 cups
Vanilla: 1 1/2 teaspoon
Hot water: 4 tablespoons
Put the yeast in warm water for 5 minutes, until it crunches.
In a large bowl, put the yeast, water, milk, sugar, salt, eggs, margarine and 2 cups of flour and mix them on a slow speed or with a spoon.
Add the rest of the flour with a cup amount to each addition and knead until the dough becomes coherent and not sticky, then put the dough in a greased bowl and cover it and leave it in a warm place until it ferments and doubles in size.
Spread the dough on a surface sprinkled with a little flour and make the thickness about inch, then cut it with a donut cutter and leave it for a period of time to double the size of the pieces and make make sure to cover it with a kitchen towel so that it does not dry out.
Melt the butter in a saucepan over medium heat, add powdered sugar and vanilla, and stir until smooth.
Take the pot off the stove, add hot water, and stir, then leave the pot aside.
Heat the oil in a deep frying pan. Put the donuts and fry them on both sides until they are golden and fluffy, then put them on a plate on kitchen paper.
Dip the hot donut face into the butter and sugar mixture and put it on a serving plate and serve.
Chocolate wrapped donut
Flour: 4 cups
Butter: three quarters of a cup
Yeast: a tablespoon
Salt: a quarter of a teaspoon
Powdered sugar: a quarter cup
Milk: 1 1/2 cups (liquid and warm)
Eggs: 1 piece
Oil: copious (for frying)
Powdered sugar: 1 cup (for garnish)
Cocoa powder: 1/4 cup (to decorate)
Milk: 3 tablespoons (liquid, to garnish)
We mix the flour with the salt, then add the butter to it and rub them well.
We make a hole in the middle of the flour and put the yeast and sugar in it, then a cup of milk.
Beat the egg with the remaining amount of milk (half a cup), add it in the center of the flour, and knead all the ingredients until a cohesive dough is formed and leave for two hours until it ferments.
When the dough ferments and doubles in size, we cut it into 15 balls of the same thickness and put it on a greased tray in the middle with butter and leave it until it ferments and doubles in size again.
Empty the middle with small scissors, then fry it in oil over a medium heat and keep stirring until it turns colored on both sides, and strain it.
To decorate: Mix the sugar with cocoa, then add a little milk until an amount of heavy sauce is formed and garnish.