It 's the recipe that runs in my family for generations: the classic donut, which I occasionally varied with the addition of coconut flour, or cocoa powder or seasoning. Is high, soft and fluffy even after a couple of days (if it lasts a couple of days). This time, the variant was the aroma of orange
Ingredients:
4HG flour 3 eggs 2 hg
sugar 1 teaspoon baking powder 1 cup milk
3 / 4 cup of oil (I use extra virgin olive oil delicate, a double quanlità that occurs in my area very suitable for sweets, but if you do not have one available you can use half olive oil and half vegetable oil (preferably peanut)
peel grated Araca
two vials of the orange aroma
Beat eggs with sugar with an electric mixer until they become very clear and very swollen ( the secret to "grow" the dry cakes and pies in general is to incorporate as much air as possible at this stage ), add grated orange zest, then add slowly the flour sifted with baking powder, spices and the vials of the milk and oil. Continue to "beat" in order to eliminate any lumps. Grease and flour a bundt pan ( those with the central axis of the ring to come, I will have at least one of aluminum 30 years), or prepare one of those silicone baking pans suitable (convenient, is that I use currently), colarvi in \u200b\u200bthe mixture and bake at 170 ° C in preheated oven for 35-40 minutes, even less if you get an oven like mine that is very fast.
When I use the silicone baking pans for cakes I never use the fan function, because they grow so irregolare, invece con le teglie normali la uso sempre anche se so che non si dovrebbe.
A cottura ultimata spegnete il forno ma aspettate ancora 5-10 minuti prima di tirare fuori il vostro ciambellone. Sformatelo e buon appetito
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