American donut

Ingredients 500 g flour (I used manitoba, but it can be usually smooth) 1 bag of instant yeast 1 egg 3 egg yolks 250 ml of milk 60 g of sugar 60 g butter a pinch of salt For dark glaze 150 g Dorina cooking chocolate chopped almonds chopped Kraš wafers For milk glaze 150 g Dorina milk chocolate chopped Kraš wafers Kraš chocolate cake crumbs For white and pink glaze 130 g powdered sugar 30 ml of lemon juice a few drops of red food coloring Kraš chocolate cake crumbs colorful cake crumbs of your choice

Procedure Before you start, it is important that all your food is at room temperature. Remember to take them out of the fridge at least an hour earlier. Sift the flour into a mixing bowl, then add the yeast and mix well. Make a hollow in the middle of the flour and add the egg and yolks, milk, sugar, butter and a pinch of salt. Mix everything well and start kneading. You can do this in the traditional way by beating the first dough for a long time with a wooden spoon or you can knead everything with a stand-alone mixer with spiral extensions. Whichever option you choose, it is important to knead the dough very well to make it smooth, shiny and pliable. Coat the kneaded dough with a little oil, place it in a bowl, cover and leave on warm to rise. The dough can rise for up to two hours because it is greasy and heavy so it is important to look at it occasionally, and when it doubles the rise is over. Transfer the raised dough to a work surface that you have lightly sprinkled with flour. Mix it and roll it into a rectangle 1 cm thick. Use a donut mold (or cup) to cut out the circles. Then make another hole in the middle in each circle. You can do this with a small cookie cutter, a brandy glass or a bottle cap. Sprinkle the donuts cut in this way with a little flour, cover with a cloth and leave to rise for another hour. Knead the rest of the dough again and repeat the cutting process. Heat a lot of sunflower oil in a large and wide pot and fry the donuts in it. Fry each for 2-3 minutes on each side. Make sure that the oil temperature is not too high and do not bake more than 3 donuts at a time. Transfer the baked donuts to a kitchen towel to drain off excess fat.