Recipes

  • 1 hour
  • Low

Marchigiano doughnut

Ingredients
For the dough
450 g of Soft wheat flour type 1
2 medium or large eggs
70 g of granulated sugar
125 g of warm melted butter
75 ml of fresh whole milk
12-16 g of baking powder
Chocolate hazelnut spreadable cream

To decorate
2 tablespoons of milk 
2-3 tablespoons of granulated sugar

Procedure
Start by preheating the oven to 180°C, then use a whisk to work the eggs and sugar together but without whipping the mixture. Add the melted butter, sifted flour and baking powder and mix until your dough is crumbly. As a last step, add the milk and mix some more. When it is soft and firm, roll out the dough into a rectangle about 1 cm thick, then place plenty of chocolate cream on the surface, taking care to leave at least two cm uncovered from all edges: this way the chocolate will not spill out during baking. At this point, roll the rectangle on itself going to form a sausage closed at the sides, transfer it to a baking sheet with baking paper, brush with milk and finish by decorating with granulated sugar. Bake the bundt cake in a ventilated oven for 30 minutes or until golden brown. Remove from oven, let cool, then cut into slices and serve.



In collaboration with Vaniglia Cooking

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login

login