Tart berries
Desserts from Italy
Yoghurt Donut
Yoghurt Donut
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A sweet simple simple and very good
preparation
step 1
Prepare a suitable baking tray by grinding and flaking it, or as in my case using the spraying spray.
step 2
Let's start preparing the eggs with the sugar, the aromas, the honey and the pinch of salt.
step 3
Eggs must at least triple their initial volume so that we will have to work for a long time.
step 4
At a minimum speed or by hand, add the melted butter to the butter (or oil) and leave to engulf.
step 5
In the same way, we also put the yogurt that we would have been frying and maybe we would have added a drop of milk to make it more fluid.
step 6
Add two-thirds of the flour that we have sifted and mixed with the yeast earlier. Mix from bottom to top, then gradually add to the compound the remaining flour.
step 7
If the dough is not sufficiently fluid (as in my case, and this mainly depends on the type of flour used), let's not go for some milk.
step 8
The dough at the end must be sufficiently fluid and smooth to be well distributed in the pan.
step 9
Fill the pan evenly.
step 10
Cooking is done in a preheated oven at 180 °, or as I did using the ventilated function at 170 °.
step 11
In my oven, to cook, the donut took about 35 minutes, but check the baking done with the stitch proof in yours.
step 12
Let's cool the sweet and then shave it, no hurry though, so the edges and the reliefs will not be well defined.
step 13
Finally for graphic purposes as well as to balance the relative sweetness of the dough, we give a nice dusting of velvet sugar before serving and we will finish it.
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