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Donut Bicolore





4 unit


1 pinch

White sugar

180 grams

Vanilla extract

1 teaspoon

Coconut milk

150 grams

Sunflower oil

120 grams

Type 00 wheat flour

280 grams

Baking powder for desserts

16 grams

Type 00 wheat flour

15 grams

Cacao powder

10 grams

Desserts from Italy

Donut Bicolore

Donut Bicolore

vegetarian with gluten with eggs

ready in

55 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Donut Bicolore

The two-tone ciambellone is one of the sweets that most remind me of childhood: my grandmother did it, my mother did it ... Every woman has her own recipe, and now I have mine too!

Donut Bicolore step 1

step 1

Before starting to work the ingredients, it is important to leave them at room temperature for at least half an hour. As soon as they are at room temperature, preheat the oven to 180 ° (static mode) and sieve all the powders in separate containers.

Donut Bicolore step 2

step 2

With the help of electric whips we beat the eggs with salt, sugar and vanilla seeds.

Donut Bicolore step 3

step 3

As soon as they reach a lighter color and a frothy consistency, add the coconut milk and seed oil while continuing to whisk.

Donut Bicolore step 4

step 4

As soon as the liquids are well mixed with the eggs, add the previously sifted powders in 3/4 times: first the flour (not all, but only 280g leaving out 15g) and then the yeast.

Donut Bicolore step 5

step 5

Divide the mixture into two bowls to obtain two different colored mixes: in one of the two bowls we add the remaining part of the flour (always with the whips in action) and in the other bowl add the cocoa.

Donut Bicolore step 6

step 6

We butter and flour a 24cm donut mold and first pour the light mixture and then the dark one. With a fork, lightly mix them together.

Donut Bicolore step 7

step 7

Bake in a static oven at 180 ° for 40/45 minutes, doing the toothpick test before turning out. Let the donut cool inside the mold before removing it.

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