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Doughnut water with nutella

ingredients

servings

8

Icing sugar

to taste

Nutella

2 spoons

Baking powder for desserts

1 unit

Water

130 grams

Sunflower oil

130 grams

White sugar

250 grams

Type 00 wheat flour

250 grams

Grated lemon peel

1 teaspoon

Eggs

3 unit

Desserts from Italy

Doughnut water with nutella

Doughnut water with nutella

vegetarian with gluten with eggs with lactose with nuts with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Doughnut water with nutella

Doughnut soft and delicate

Doughnut water with nutella step 1

step 1

First, put the butterfly in the blades mug, pour inside the eggs, sugar and assemble for 4 Min.Vel.4

Doughnut water with nutella step 2

step 2

Remove the disc from the jug, below we add the oil, water and grated lemon peel, frulliamo 50 Sec.Vel.5, add the flour and beat again 30 Sec.Vel.5

Doughnut water with nutella step 3

step 3

Finally add the baking powder 15 Sec.Vel.5.

Doughnut water with nutella step 4

step 4

Pour a little oil into the mold and spread it evenly with a brush or with a cloth removing the excess, add a little flour and flour the mold well.

Doughnut water with nutella step 5

step 5

Pour the mixture on the inside of the bun, put a few spoonfuls of Nutella on the surface (do not overdo it otherwise it will fall 'on the bottom during cooking)

Doughnut water with nutella step 6

step 6

Finally, bake in a preheated oven at 170-180 degrees for about 30-40 minutes

Doughnut water with nutella step 7

step 7

After checking the area doing the toothpick test, remove the pan from the oven, let cool and then remove the cake from the pan, sprinkle to taste with icing sugar, allow to cool and serve

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