• 1 hour
  • Low

Marchigiano doughnut

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

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

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