American donuts with chocolate glaze

✏Recipe:

• 300 ml of milk
• 1 spoon of yeast
• 3 tablespoons of sugar
• 5 tablespoons of oil
• 2 eggs
• Lemon or orange zest as desired, this time I did not add it
• A pinch of salt
• 520 gr of flour

Preparation:

Put yeast, a spoonful of sugar, a spoonful of flour in the warm milk and let it rise.
Put the rest of the sugar, eggs, oil, lemon zest, a pinch of salt into the risen yeast and add a little flour at a time until you have kneaded the dough. The dough will be sticky.
Cover the dough and leave it in a warm place to double in size.
Transfer the resulting dough to a floured surface and knead a little more. Divide into two parts and develop.
Roll out to a thickness of 1 cm, and use a round cutter or a glass to cut out circles, and use a slag attachment or a bottle opener to remove the middle and transfer them to a floured tray, cloth or baking paper. Roll out the rest of the dough again and cut out the rest of the doughnuts.
Cover the donuts with a cloth and let them rise for 15 minutes.
Put about 700 ml of oil in a deep pan and turn on the stove to heat it up. When the oil is heated, reduce the temperature to medium and fry the doughnuts.
You can test whether the oil is heated by placing a wooden ladle in the oil and if bubbles appear around it, it means that it is heated.
You put the donuts in the oil by turning them upside down, that is, you put the side that was facing up in the oil.
Don’t turn the donuts over until they are browned on one side, and you can check if it is browned by lifting it up a little after 10-15 seconds, if it is browned, turn it to the other side.
The temperature must not be too high, because it may happen that they brown quickly, and that they are not baked nicely inside. (From 9 I fried to 5)
Take out the finished donuts on a napkin to absorb excess fat.
Dip the cooled donuts in chocolate and decorate as desired