Soft and delicious two-tone breakfast donut, also perfect for a snack.

Add the yeast: 20 seconds speed 5.

Pour half the white mixture into the buttered and floured donut mold.

Add the cocoa to the remaining mixture in the Bimby: 20 seconds, speed 4.

Pour the cocoa mixture over the white mixture.

Bake the donut in a preheated oven at 180° for about 35 minutes.

Preparation without Bimby
Beat the eggs with the sugar until the mixture is light and frothy.

Add the oil and milk a little at a time.

After a few minutes, gradually incorporate the flour and vanilla.
Finally add the yeast and mix.
Divide the mixture into two bowls.

Add the cocoa to one part and mix with the whisks until you obtain a smooth, lump-free cream.

Pour half the white mixture into the buttered and floured donut mold.

Pour the cocoa mixture over the white mixture.

Bake the donut in a preheated oven at 180° for about 35 minutes.