This weekend we have been in San Sebastián for the famous Behobia-San Sebastián race, a mythical 20K race that this year celebrated its 50th anniversary. Lluís ran with two more friends and I, I’ll be honest, I was left with the desire. Despite being a fairly tough test, the circuit and the atmosphere are unique (and for a year that doesn’t rain…). I have no choice but to train hard and participate next year. This 2015 it’s time to enjoy the races to the fullest!

For the donut dough:
  • 120 gr. of flour
  • 30 gr. cornstarch
  • 50 gr. of sugar
  • 10 gr. of cocoa
  • ½ Royal yeast powder envelope
  • 1 cc baking soda
  • 1 pinch of salt
  • 70 gr. of margarine
  • 100 gr. of water
  • Almond crocanti
For chocolate icing:
  • 30 gr. of vegetable cream
  • 65 gr. of water
  • 60 gr. of sugar
  • 20 gr. of cocoa powder
  • 80 gr. dark chocolate
  • 1 cc vanilla essence
  1. Sift the flour, cornstarch and cocoa. Add the sugar, salt, yeast and baking soda and mix with the help of a spatula.
  2. Melt the margarine in a bain-marie or in the microwave and mix together with the water with the dry ingredients. We fill our donut mold with the dough and let it bake for about 10-15 minutes at 180º.
  3. Once we remove the mold from the oven, let it cool for about 5 minutes and then we will unmold the donuts and let them cool on a rack.
  4. Prepare the coverage. In a saucepan, heat the water, sugar, cream, cocoa and vanilla essence over medium heat. Stir from time to time with a whisk. When the sauce begins to boil, add the chocolate cut into pieces, stir so that we have a glaze without lumps. We will let the glaze cool in the fridge and heat it in the microwave or in a bain-marie at the time of coating the donuts.
  5. To cover the donuts, it is best to coat them on one side in the icing and place them on a wire rack. With the glaze still hot, we will drop a little crunchy almond on top to give it the final touch.
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