Mix 2 cups of flour with the yeast. Then add the butter to the flour and mix well together.

Add the sugar and salt to the mixture. Make a well in the center, add the beaten egg and warm milk, and mix well with a wooden spoon or spatula. You can also use your hands. You may need to add only up to 1/4 cup more flour, but no more.

The dough will be very soft and tender because of the butter and milk.

Lightly oil the bowl you will use for proofing, place the dough inside, and turn it over so it's coated (this helps prevent sticking). Cover and let the dough rise until doubled in size, about 1 1/2 to 2 hours.

Dust your work surface with flour and roll out the dough to about 1/2 inch (1 cm) thick. Cut into donut shapes.

Prepare a deep pot with enough oil for frying. The oil should be at medium heat (if it's too hot, the donuts will brown on the outside but stay raw inside; if it's too cool, they'll absorb too much oil). Let the donuts rise until puffy.

Fry the donuts, watching carefully to get a beautiful golden color. They cook very quickly, so keep an eye on them.

For the sugar glaze, put powdered sugar in a small bowl and add a few drops of water, stirring until you get a glaze that's not too thin or too thick. Dip the donuts and let them sit for 10 minutes until the glaze sets. For the chocolate glaze, add 1 teaspoon of chocolate or cocoa powder to the sugar and repeat the process with water, then dip the donuts.

(* Be careful with the amount of water, as the sugar dissolves quickly.) Sorry for the long explanation, but I wanted to share it just as I received it for everyone's benefit.