vanilla (a teaspoon of extract or the vanilla bean preferably, otherwise vanillin)
PROCEDURE
I prepared this donut with the oven pan, but if you don't have one, cook it in the oven
Beat the eggs and gradually add the sugar (use an electric whisk or a planetary mixer) until the mixture becomes light.
Add the cream, the vanilla and finally the sifted flour and yeast.
Divide the mixture into two bowls.
In a bowl add the cocoa and 1 or 2 tablespoons of milk, mixing with a whisk.
Butter and flour the ovenproof dish or baking pan.
Pour the mixtures simultaneously on opposite sides.
Using the oven pan, put some water in the flame spreader and cook for 5 minutes on a high flame and about 50 minutes on a low flame (check the cooking with a skewer through the holes in the lid.
With the oven preheated, cook at 180° for about 50 minutes (do the toothpick test).
