Tag: Donut

Donut cake – donut cake recipe – Italian Cuisine

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

Beat the egg whites until stiff and set aside.

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

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.

Your donut with egg whites is ready.

the donut that celebrates Easter in Umbria – Italian Cuisine

A pink cake decorated with white meringue and colored sprinkles, beautiful to bring to the table for breakfast and Easter lunch

In Umbria, in particular a Perugia, there ciaramicola is the traditional dessert of Easter.
It's about a donut, although it does not always have this shape, which in the dough has l'alchermes and which therefore once cooked is of Pink color.
The particularity of this cake, in addition to the color, is the garnish prepared with the whipped egg white decorated with colored sprinkles. The album is not cooked in the oven, but simply needs to firm up.

History of ciaramicola

The ciaramicola is a sweet red and white because red and white are the colors of the city of Perugia.
In the Umbrian tradition this was the dessert that the brides promises they gave to the future husband for Easter.
The ciaramicola almost always has the shape of a donut, but it can also be a cake.
Inside it is possible to realize a cross and add five bumps representing the districts of Perugia.

Italian meringue

There Meringue decorating this donut it is not baked in the oven, so be very careful!
To pasteurize the eggs, we suggest you use a boiling sugar syrup to be poured slowly into the egg whites while they are rising so as to pasteurize them and eliminate any parasites.
If you don't like the flavor of albumen, you can replace the meringue with whipped cream.

Recipe of the ciaramicola

Ingredients

450 g of 00 flour
250 g of sugar
120 g of butter
2 eggs
1 packet of yeast
Grated rind of 1 lemon
½ glass of alchermes
3 egg whites
Colored sprinkles

Method

Mix the flour with the sugar, the butter, the eggs, the baking powder, the grated lemon rind and the alchermes. If necessary, add a little milk.
With 2/3 of the dough form a long cylinder and close it as a donut.
Place it on a greased baking sheet and complete with 2 thin rolls made with the advanced dough, arranging them crosswise in the center of the donut.
If you want and if you have some pasta left make 5 balls and place one in the center of the cross and the other four at the ends.
Cook the Ciaramicola in a preheated oven at 180 ° C for about 30 minutes.
Meanwhile, whisk 3 egg whites until stiff with a pinch of salt and two tablespoons of icing sugar, or with a sugar syrup instead of sugar.
Once the cake is ready, let it cool well and then decorate it with the egg whites.
Complete with colored sprinkles and leave the meringue to harden for a few hours before serving.