In 100 ml warm milk put the yeast with 1 tbsp sugar and mix. Wait to rise. In the sifted flour is made well, which puts the remaining milk, the oil, yeast, beaten egg, 3 tbsp sugar and salt. Add vanilla and lemon peels. Izmesva is a soft dough, which is left to rise for 30-60 minutes until doubled in volume. Roll out the dough into a sheet with a thickness of 1-2 cm. With two cups cut pretzels with outer diameter - 7.4 cm and internal - 1.6 cm. Place in a pan greased with butter and leave to rise another 15-20 minutes. Top is brushed with melted butter. Bake at 180 C for 20-30 minutes in a pre-heated oven. After baking donuts brushed with melted butter. Leave until the butter is absorbed and then glazed. For the glaze: Melt the chocolate and half of the chocolate spread on a water bath or in a microwave oven. Add sour cream and mix vigorously. If necessary, warm the mixture again. each glazed donut, as immerse in ganasha. Doukrasete with remaining chocolate spread, as a pre-warm it slightly to liquefy. * From that quantity of products out 30 donuts. * I used the special tray Donuts Donuts remaining 12 left on the tray sprinkled with a little flour, and put in the refrigerator. * After baking Donnelly can be cut horizontally in half. The glaze is made with whole quantity black and chocolate spread. A part of thus obtained distemper was allowed to cool, and the two parts of the donuts adhere thereto. With the rest of the warmed ganasha make glaze.