How to cook
Mix the dry ingredients together - the flours, sugar, salt, powdered milk, dry yeast, vanilla. Top with the warm water and beaten egg, then leave it to rise for 10 minutes. Top up with the lard and stir gradually.
Add the flour, knead a smooth dough that is not sticky and let it rise for about 45 minutes, covered with a towel. Roll out the dough into a 1/2″ (1 cm) thick sheet. With a cup, cut out donuts, arrange them on buttered paper and leave them to rise again for 45 minutes. Preheat frying oil and then lower the heat, because the donuts burn easily.
Put them in to fry on both sides until they get a nice brown tan. Drain them on a cooking grid. For the glaze, heat some water and lemon juice and mix this with the powdered sugar. Brush the donuts on top.
For the filling, melt the crushed chocolate with the butter in a pan in a water bath, remove it and mix it with the ground nuts. Fill the donuts with the filling using a pastry bag with a thin tip.