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Donut coconut and cranberries

ingredients

servings

8

Lievito per dolci

9 oz

Latte intero

150 oz

Mirtilli rossi secchi, zuccherati

50 oz

Uova

3 unit

Burro

100 oz

Zucchero bianco

180 oz

Farina di cocco

120 oz

Farina di frumento tipo 00

280 oz

Dolci from Italia

Donut coconut and cranberries

Donut coconut and cranberries

vegetarian with gluten with eggs with lactose

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Donut coconut and cranberries

Soft Sweet, simple and fragrant

Donut coconut and cranberries step 1

step 1

Scrum 00 flour with coconut flour and baking powder. Separate the yolks from the whites. Beat the egg whites until stiff and keep them aside.

Donut coconut and cranberries step 2

step 2

In a bowl mount the butter with the sugar, add the egg yolks one at a time while continuing to assemble the mixture with the whisk.

Donut coconut and cranberries step 3

step 3

Add the flour alternately with the milk, add the blueberries and finally the previously beaten egg whites, stirring from the bottom up not to dismantle them.

Donut coconut and cranberries step 4

step 4

Pour the mixture into the greased and floured mold and put in a hot oven at 180 degrees for about 40 minutes (that is the toothpick test) always.

Donut coconut and cranberries step 5

step 5

Make the cake stand for 10 minutes in the mold before turning, do cool completely, powder with icing sugar before serving.

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