240g of flour
150g of sugar
2 teaspoons of coffee yeast
1 pinch of ground nutmeg
1 pinch of salt
2 beaten eggs
180ml homemade whey (or curd)
2 teaspoons of vanilla extract
2 tablespoons vegetable oil
90g of Dulcinea cream to spread
30g butter
2 teaspoons of honey or agave syrup
2 teaspoons of water
Chocolate noodles for decoration

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. Preheat the oven to 160°C and grease a donut pan with a little oil.
2. In a large bowl, mix the flour, sugar, yeast, nutmeg, and salt.
3. In another bowl, mix the eggs with the homemade buttermilk, the vanilla extract and the oil.
4. Mix the wet ingredients with the dry ingredients and mix well.
5. Pour the mixture into a piping bag and add to a donut pan, filling it halfway. Bake for 8-10 minutes or until the donuts have risen to the top of the pan (be careful not to overcook to prevent them from being too dry).
6. Let cool in the mold for 2 minutes and then put on a wire rack.
7. For the topping, place the Dulcinea spread, butter, honey and water in a bowl to melt in the microwave for 20 seconds, then mix and repeat until the mixture is smooth and smooth.
8. Dip donuts halfway into batter and top with chocolate noodles to taste. Let cool for 20 minutes until the topping is chilled well.
9. Once ready, they can be kept for 2-3 days in an airtight tupperware at room temperature.