In Romagna it is possible to come across a simple and tasty dessert, which is immediately synonymous with celebration and tradition: it is the donut, which the grandmothers carefully kneaded on the eve of Easter, and then served for breakfast the next day, but which today is prepared to celebrate any occasion.
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In Romagna it is possible to come across a simple and tasty dessert, which is immediately synonymous with celebration and tradition: it is the donut, which the grandmothers carefully kneaded on the eve of Easter, and then served it for breakfast the following day, but which today is prepared to celebrate any occasion.
In spite of the name, the donut is a cake without a hole, has the shape of an oval loaf and can be decorated with granulated sugar, with granulated sugar or even, if you want to make the recipe more whimsical and current, with sprinkles and colored sprinkles.
It is a rustic dessert, which has its roots in the peasant tradition, and is quite simple to prepare. And it can be enjoyed at any time of the day: at breakfast, as a snack or even after meals, perhaps dipped in a nice glass of sweet Cagnina or Albana.
Ingredients
For the dough:
500 g of organic flour
125 g of olive oil
200 g of cane sugar
3 eggs
1 sachet of cream of tartar
Grated zest of half a lemon
Warm milk to taste
To decorate:
Sugar, grains, sprinkles or sprinkles
Preparation
In a large bowl combine the flour and cream of tartar, mixing them well. Then form a fountain with the eggs and sugar in the center. Mix everything with your hands, adding the lemon zest and, a little at a time, the oil. The dough will be quite hard and will have to be softened by pouring a little milk, until you get a consistency slightly higher than that of a cream.
Divide the dough into two parts and, on a baking sheet, form two oval loaves about 3 cm high and sprinkle them with plenty of grains (or with sugar / sprinkles / sprinkles).
Bake in the oven at 170 ° for about 30-40 minutes: your donut will be ready when its surface is golden and, by inserting the toothpick into the dough, you will find it dry.
If closed in an airtight bag, the donut can be kept for about a week.
Lisa Vagnozzi
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