Tag: Donut

Soft donut: let's learn how to prepare it – Italian Cuisine

It is one of the classic pies for morning's inception, but stuffed it becomes a sophisticated dessert, perfect for a fine meal

The soft donut it is one of the easiest and quickest cakes to prepare, perfect to taste like this, with only a sprinkling of icing sugar, or stuffed with jams, berries, creams or, again, covered with icings, for a more delicious result. scenic. Served smooth, it is the classic dessert suitable all'inzuppo, for morning breakfast or snack. Stuffed or garnished with creams or fruits, it can become a more intriguing proposal for the end of a meal.

A recipe, a thousand variations

The ciambellone is actually the classic cake that can be prepared in many ways, each time obtaining a completely different dessert, both in texture and in fillings. With the same softness, though. You can use refined flours or a mixture enriched with whole grain products; you can add a small amount of cocoa and get a colored dough; or mix cereals like oats or dried fruit to have a crunchy effect. Let yourself be guided by your intuition, but remember to keep the proportions among the ingredients, to not lose the typical softness of this cake.

soft donut

A lactose free version

For who is it lactose intolerant, there is a lactose free version of soft donut, which is prepared using lactose-free milk or water, in the same quantities, and sunflower oil instead of butter. In this case, based on the recipe given here, you will have to enter 128 g.

The classic recipe of soft donut


300 g flour – 150 g sugar – 1 sachet of yeast – 3 eggs – 160 g butter – 120 ml milk – 1 vanilla pod – the rind of an untreated lemon.


First put the butter (which you have kept at room temperature) in a bowl and start working with the whisk until it becomes frothy. Add the eggs, one after the other, continuing to mix with a wooden spoon, until they are all perfectly incorporated. At this point add the vanilla pods and the rind of a lemon and then the flour previously sifted with baking powder. Pour the milk at this point, continuing to stir, to prevent lumps from forming. Once the mixture is homogeneous, pour it into a buttered donut and sprinkled with flour. With a spatula, level the mixture and then bake at 180 degrees for about 30 minutes. Before removing the cake, try the toothpick: insert it into the dough and it will come out dry, meaning that the cake is cooked to the right point.

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!

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