- flour - 1 1/2 cups
- cocoa - 1/2 cup
- sugar - 3/4 Glass
- baking powder - 2 teaspoons
- cinnamon - 1/2 teaspoonfuls
- powdered chiptot - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- milk - 3/4 Glass
- melted butter or margarine - 2 Art. spoons
- vanilla extract - 1 teaspoon
- eggs - 2 pieces
- sugar powder - 2 cups (vanilla glaze)
- vanilla extract - 1 teaspoon (vanilla glaze)
- milk - 2 items. spoons (vanilla glaze)
- egg whites, room temperature - 3 pieces (protein glaze)
- sugar - 1/2 cups (protein glaze)
- of tartar - 1/8 Tea spoons (protein glaze)
- vanilla extract - 1/2 teaspoonfuls (protein glaze)
1. Make donuts. Preheat the oven to 220 degrees. Sprinkle the donut form with butter. In a large bowl, mix the flour, cocoa, sugar, baking powder, cinnamon, chipotl and salt. Add milk, butter, vanilla extract and beat. Add the eggs and beat until a uniform consistency is obtained. 2. Place the cooked dough in a pastry bag and fill each half donut compartment. Bake for 4-6 minutes. 3. Allow to cool in the form for 2 minutes, then put on the rack and allow to cool completely before applying the glaze. 4. To make vanilla glaze, mix all the ingredients in a bowl and whisk thoroughly until smooth. 5. To make a protein glaze, mix the sugar, egg whites and tartar in a bowl set over a pot of boiling water. Beat the mixture often to prevent egg whites from hardening. Continue cooking until the mixture reaches a temperature of 70 degrees. Remove the bowl from the heat and beat the mixture with a mixer at high speed until thick, then add the vanilla extract. 6. Dip the bottom of the donuts into the vanilla glaze and let it drain. 7. Grease the top of the donuts with a thick layer of protein glaze. 8. Donuts can be served in this form or lightly bake in the oven until the protein glaze turns dark.
Servings: 20-25