Tag: Donut

Marbled donut | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Marbled donut |  Yummy Recipes



There marbled donut it is a succulent two-tone dessert to be devoured in the morning for a substantial breakfast or as a snack for a super snack. It’s not very easy to prepare, but the result looks like a work of art!

In fact, its design depends a bit on chance: after making it, you will want to marble any other type of donutfrom that with orange and yogurt to that at chocolate.

This two-coloured donut is perfect for breakfast, or in any case for being dipped in milk or tea, as the English and Americans usually do, who instead call this chocolate cake marble cake.

In Italy it is also known as donut day and night, precisely for the play of colors that emerges from the meeting of the two chocolates. Call it what you want, but give it the marble effect your guests expect!

Marble cake can also be made with vegetable milkwhether it is soy, almond or oat: since the butter is already there, it does not require large quantities of additional fats or oils, so it will still satisfy you even with lighter milk.

And in case you want another version lighter of this colorful donut, replace the butter with sunflower oil!



Two-colored donut recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Two-colored donut recipe |  The Italian kitchen


For breakfast or as a snack, the bicoloured donut it’s the great classic that always makes everyone happy. There are those who prefer the white part, those with cocoa, and it’s also nice to rush to get your favorite slice. To accompany it, a glass of milk, a cappuccino or a fruit juice, and you’ll be a child again. What shouldn’t be missing? It must be tall and soft, two essential characteristics.

Which yeast to use for the two-color donut?

This donut, so sumptuous and soft as a cloud, should be made not with baking powder but with brewer’s yeast. The result will be very similar to that of a brioche bread. Impossible to resist.

Mantuan donut and resumada recipe – Italian cuisine reinvented by Gordon Ramsay

Mantuan donut and resumada recipe


Our journey to discover the regional flavors of Lombardy focuses today on the recipe for Mantuan donut and resumadaa preparation of peasant origin.

The Mantua donut, also called Bussolano, it can be prepared with or without the hole and is not as soft as you might expect from a donut. Precisely this characteristic means that it is usually enjoyed by dipping it in wine or in the resumada, a sweet and frothy cream based on eggs, sugar and wine.

The recipe we propose is Ilaria Castelli, from Lombardy, 47 years old, who founded Chef and the City in Milan, a cooking school that welcomes students from all over the world. She also does catering and home chef services. Her cuisine is an anti-waste cuisine that seeks “primary, natural and original” flavours. You studied cooking at the Polytechnic of Commerce in Milan but also in Morocco and Oman, in Barcelona and St. Petersburg.

Also discover the other recipes for a Lombard Sunday lunch: Michette and butter candles, Marubini with vegetables and crispy bacon.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close