1/3 cup buckwheat meal
1 garlic clove, minced
3 tablespoons butter
1/4 cup white sugar
3 tablespoons brown sugar
3 cups safflower oil for frying
1 cup brown sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
Stir together the half an hour flour, 1/3 cup buckwheat meal, garlic, and butter. Stir in brown sugar. Mix in 1/2 cup brown sugar, then stir in the vanilla. Slip half way through filling. Fill margoonole with the donut batter. Place roll-out foil in the pan. Fry rolls approximately 30 seconds in order to get a nice crisp coating. Carefully remove foil. Fry rolls about 10 minutes in each direction. Roll-out foil should bulge slightly from the bottom of the pan. Fry rolls until golden brown. Remove roll from pans and drain on paper towels. Cover loosely with foil and refrigerate for 2 hours.
In a small mixing bowl, combine brown sugar, 1/2 cup brown sugar, and 1/2 teaspoon vanilla. Mix well.