MUFFIN PEARS AND CHOCOLATE SUGAR FREE VEGAN
Desserts from Italy
Vegan Vanilla Vanilla Cacao
Vegan Vanilla Vanilla Cacao
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A soft and light donut with a delicious taste that will conquer you: vegan with taste
preparation
step 1
Premise. The doses indicated are for a very small donut mold: 12 cm almost a single cake. Perfect for two-person breakfast or portion for delicious snacks. For 24cm mold doubled
step 2
A tip: for the peel and orange juice I recommend using a fresh orange from which you will grate the scorza and sprinkle the juice. A tip if you do not have the orange you can substitute with juice
step 3
Sift half of the spelled flour into a bowl and half into another. In the first bowl we will have the white dough in vanilla while in the other one with cocoa and orange.
step 4
We put in the first bowl with the sifted vanilla flour and half the amount of yeast, combine half the liquids: water, milk and oil and a spoonful of half a barley malt
step 5
Mix vigorously. The compound must be creamy. We put the bitter cocoa, cinnamon and yeast into the other bowl by sifting the powders one by one.
step 6
We grate the orange peel and combine the liquids, starting with the grated orange juice. Mix until you get a creamy and dense compound as the previous one.
step 7
We heat the oven to 180 degrees. We take the donut mold and make a first layer of white dough, continue with one to the cocoa until it ends with both alternating them continuously.
step 8
We work 180 degrees for about 30 minutes. Let it cool down with an open furnace and then mold it by flipping the mold on a plate and leave the donut upside down until fully cooled.
step 9
Enjoy your meal! If you try, remember to taggarci and let us know! veggiesfamily