The big binge of Easter lunch is behind you but, despite this, you will surely have a lot of leftover chocolate from the eggs that you opened just to see what the surprises inside them were.
For a traditional but at the same time fast and tasty reuse, we suggest a recipe that has no equal: the chocolate donut.
The donut is a “poor” dessert but excellent for a light breakfast to be dipped in milk, coffee or tea.
One of the basic ingredients is white yogurt, such as that produced by Azienda Agricola Graffignana that you can find on our e-commerce along with many other desserts such as panna cotta, pudding and caramel creams and savory cheeses.
• 350 g of type 2 flour
• 250 g of white yogurt from Azienda Agricola Graffignana
• 150 g of cane sugar
• 120 g of corn oil
• 150 g of dark chocolate
• 4 eggs
• Zest of half a lemon
• 1 sachet of baking powder
• Q. B. of salt
Cut the dark chocolate into small pieces and set it aside so that it is ready for the final decoration. Put the eggs and sugar in a bowl and whisk lightly with a medium speed electric whisk. Then add a pinch of salt, the corn oil, the zest of half a lemon and continue mixing to mix all the ingredients well together.
Sift together the flour and baking powder and incorporate them into the dough, finally add the white yogurt produced by Azienda Agricola Graffignana . Grease a donut mold and pour all the dough into it, sprinkling the surface with the chocolate pieces set aside.
Heat the oven to a temperature of 160 ° – 165 °, bake and cook for about 35 – 40 minutes if ventilated, a few more minutes if static. Remove from the oven, let the chocolate donut cool completely and then cut.
Enjoy your meal!
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