How to make
The yeast is mixed with the milk, one of the spoons of sugar and left in a warm place for 15 minutes to activate.
Sift the flour with the salt, add the soft butter and rub it with a fork, until crumbs form. Add the sugar and stir, then add the yeast.
Knead a soft and elastic donut dough. Cover it with a towel or cling film and leave it in a warm place for about 1 hour and 30 minutes. Roll out the finished dough into a thickness of 1 cm without kneading.
Cut out the donuts with a hole (I used a cup and a piping bag tip for the little holes). Arrange them onto baking paper, cover them and leave them for 30 minutes in a warm place.
Heat oil (oil bath) in a pot with a deep bottom and fry for 30-40 seconds on one side and on the other (they fry very quickly, so be careful).
Arrange the fluffy donuts onto paper to absorb the excess grease.
For the glaze, break the chocolate into a bowl, add the butter and melt it in a water bath. As soon as it melts, add hot water and stir, until you get the consistency of a glossy, thick paste.
If you wish, divide the chocolate into 2-3 bowls and color with different confectionery paints.
While it's still warm, melt the tasty donuts and put them on a wire rack to cool.
Sprinkle the chocolate donuts, before the chocolate has hardened, with pearls, stars, coconut shavings, or whatever comes to mind.
