1. Mix together sugar, yeast, curd, vanilla and shortening in a bowl.
2. In another bowl add 1 cup of flour and salt and mix well.
3. With the dough hook on the mixer, mix the flour mixture and milk mixture.
4. Keep on adding flour at intervals until you get a non sticky dough. You may need a little more than the given amount of flour.
5. Keep on beating for 5 minutes.
6. Place it in an oiled bowl and cover with a cling wrap.
7. Allow it to rise for 1 hour.
8. Once the dough is double, take it on the counter. Press it to remove air.
9. Roll it into a 1/3" thick disc.
10. Using a bowl, cut out the donuts. Make a small hole in the middle of the donut using a cap of smaller bottle. I used the cap of the sauce bottle.
11. Arrange the donuts on a paper lined tray. Complete making the donuts with the remaining dough.
12. Cover with a cloth and leave it for 30-45 minutes.
13. Heat oil in a pan.
14. When hot enough, drop the donuts one by one carefully into the hot oil.
15. You can fry in batches of eight.
16. When both the sides are golden, remove from oil and allow it to cool.
17. After frying all the donuts, prepare the chocolate.
18. In a double boiler melt the bitter sweet chocolate.
19. When silky and smooth, dip the donuts one by one and arrange on a tray. If the temperature is high then refrigerate the donuts until the chocolate layer sets.20. Melt the white chocolate chips in a double boiler. Pour it into a zip lock or plastic bag.
21. Cut a tiny hole in the corner and pipe out lines on the donuts.
22. When set serve immediately along with a cup of coffee.
