Cake with orange cream bimby method
159 recipes
Donut with pumpkin, hazelnuts and buckwheat
ingredients
servings
8
Eggs
3 unit
White sugar
150 oz
Pumpkin flesh
300 oz
buckwheat flour
50 oz
Glutenfree flour for desserts
200 oz
Corn seed oil
100 oz
Baking powder for desserts
1 sachet
Desserts from Italy
Donut with pumpkin, hazelnuts and buckwheat
Donut with pumpkin, hazelnuts and buckwheat
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A nice donut with autumn flavors, with lots of pumpkin that makes it soft and moist, perfect for a super breakfast !!!
preparation
step 1
Cook the pumpkin (about 700g) with all the peel until it is very soft. I prefer to cook in the pressure cooker, with the basket so it does not absorb too much water and is ready in a few minutes.
step 2
Collect it in a fine mesh colander, crush it well with a fork and let it drain. This can also be done a few hours before.
step 3
In a mixer chop the hazelnuts finely. Whisk the eggs with the sugar in a bowl until the mixture is light and fluffy. Add the oil, the chopped hazelnuts, the buckwheat flour, continuing to whisk.
step 4
Then add the pumpkin pulp, mix well and finally add the flour and baking powder. Give a nice stir and fill a donut mold previously oiled, or buttered. Bake in a hot oven at 180 degrees for about 45 minutes.
step 5
Do the toothpick test, it must come out dry otherwise prolong cooking for another 5/10 minutes. Remove from the oven, allow to cool and turn upside down and remove from the mold
