Tag: Donut

Recipe Donut with lemon and lavender – Italian Cuisine

Recipe Donut with lemon and lavender

  • 190 g butter
  • 190 g caster sugar
  • 160 g flour 00
  • 130 g icing sugar
  • 70 g ricotta
  • 50 g almond flour
  • 25 g egg white
  • 7 g baking powder for cakes
  • 3 pcs eggs
  • 2 pcs lemons
  • dried edible lavender flowers
  • salt

For the recipe of lemon and lavender donut, cut the butter into small pieces, collect it in a large bowl and let it soften at room temperature. Blend half of the granulated sugar with 1 tablespoon of lavender flowers, then mix this mix with the remaining caster sugar. Grate the lemon rind over the butter, add the lavender sugar and a pinch of salt and whisk (with electric whisk or in the kneader). Stir in one egg at a time, then the almond flour, the sifted 00 flour, the baking powder, 30 g of lemon juice and finally the ricotta, well dried with kitchen paper. Grease and flour a donut mold or cake pan (diameter 20 cm) and pour the mixture. Bake at 175 ° C for about 40 minutes. Take the cake out of the oven, let it cool, turn it out and place it on a wire rack until it is cold. Mix the icing sugar with the egg white and 1 teaspoon of lemon juice, obtaining a glaze. Pour it over the cake and let it set for 10 minutes. If you want to cover the cake entirely, triple the doses of the icing.

Donut cake – donut cake recipe – Italian Cuisine

»Donut cake - Misya donut cake recipe

Start with ciambellone: ​​whisk the eggs with the sugar for at least 10 minutes, until they are light and fluffy.
Separately, add oil, milk, cream and vanilla, then incorporate them into the eggs.
Finally, add the sifted flour and baking powder and a pinch of salt and stir until the mixture is smooth.

Pour the mixture into the buttered and floured mold and cook for 30 minutes in a convection oven preheated to 180 ° C.

Take the donut out of the oven and let it cool completely.
Then pass into filling and decoration: whip the cold cream well from the fridge, then divide it in half into 2 different bowls.
Add the nutella in a bowl and the dye in the other, mixing both separately and with different spatulas, so as not to mix the compounds.

Take the donut by now completely cold, cut it in half and dig the central part of the lower half, leaving 1-2 cm intact along the inner and outer edges.
Stuff with the pink cream and cover with the upper part of the donut, pressing lightly to distribute the cream evenly.

Spread the sugar paste in a thin sheet and, using the inverted mold to get the right size, make an irregular shape simulating the icing droplets of a classic donut.

Cover the surface of the cake with the nutella cream, then place the sugar paste on it.

Brush the sugar paste with a little water and cover with funfetti, then let it rest in the fridge for 1-2 hours.
The donut cake is ready: all you have to do is bring it to the table and amaze all your guests!

Donut with egg whites – Donut recipe with egg whites – Italian Cuisine

1 whisk egg whites

Beat the egg whites until stiff and set aside.
1 whisk egg whites

In a bowl put flour, sugar, orange peel, yeast and oil.
Mix the ingredients.
2 oil and flour

Stir the mixture into the egg whites and stir gently from bottom to top.
Pour everything into a greased and floured mold.
Cook at 180 ° C for 30 minutes and let it cool.
3 pour into the mold and bake

Your donut with egg whites is ready.
donut with egg whites
donut with egg whites

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