The donut with Taggiasco Extra Virgin Olive Oil, a soft recipe with an enveloping taste, with an orange flavored dough that makes it even more fragrant and inviting. The Taggiasco Extra Virgin Olive Oil instead of butter gives a perfect consistency and an irresistible softness to this sweet, even after a few days from the preparation.

INGREDIENTS:

PREPARATION

To prepare the donut in Taggiasco Extra Virgin Olive Oil, start by placing the eggs at room temperature in the bowl of a planetary mixer equipped with whisk and add the sugar with a pinch of salt (you can also use the electric mixer). Run the planetary mixer and work the mixture well, then add the grated orange zest, then the Taggiasco Extra Virgin Olive Oil flush

When the oil is absorbed, continue with the milk at room temperature, always poured flush. Then sift the flour and baking powder into a bowl, then add the powders a little at a time to the mixture.

You will have to obtain a homogeneous and fluid compound; buttered and floured a rather deep donut mold of 24 cm in diameter. Pour the mixture inside helping yourself with a spatula: spread it evenly with the help of a spatula and avoid beating the mold to level the dough so as not to stop the leavening process. Cook the donut in oil in a preheated static oven at 170 ° for about 50 minutes (if convection oven at 150 ° for about 40 minutes); if it tends to darken too much, you can cover it with a sheet of baking paper after the first 30 minutes of cooking. Once cooked, try the toothpick and keep it in the oven for 5 minutes before taking it out of the oven. Let it cool, then unmold it and let it cool completely on a wire rack. Before serving your donut with olive oil, you can sprinkle it with icing sugar.

FOOD PRESERVATION:

Store the donut in olive oil under a glass bell for 3-4 days. You can freeze if you have used all fresh ingredients that have not been defrosted.

RECOMMENDED:

To make this Taggiasco Extra Virgin Olive Oil donut more delicious you can add the drops of dark chocolate. Flour them and freeze them for about 1 hour before inserting them as the last ingredient in the dough!

CALL TO ACTION:

The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.

If you like to taste Extra Virgin Olive Oil Monocultivar “Taggiasca”, Varicultivar 100% Italian Olives and genuine products, come and meet the “tasty” “10100 Promotion” offer.