Ingredients

  • 60 g of butter
  • 60 g of seed oil
  • 170 g of cane sugar
  • 3 eggs
  • 10 g of unsweetened Emilia Zaini cocoa powder
  • 55 g of water
  • 150 g of flour
  • 7 g of baking powder
  • icing sugar

VARIEGATED COCOA DONUT

Difficulty: easy
Preparation: 40 min
Pers.: 8
7    

Directions

The variegated cocoa donut is an easy and delicious recipe. Perfect for a breakfast or a snack, it is a soft dessert that is prepared in a few simple steps. A two-tone donut that everyone will really like.

1

Preparing this variegated cocoa donut is very simple. Combine the butter at room temperature cut into cubes in a large bowl, the seed oil, the brown sugar, the eggs and the water. Whip with the help of an electric whisk in order to obtain a homogeneous mixture. Add the sifted flour and baking powder and continue mixing. Take half of the mixture obtained and put it in another bowl: mix it with the sifted unsweetened cocoa powder to have two mixtures: one light and one dark.

2

Fill a pastry bag alternating the two compounds and stuff a donut mold with a diameter of 20-22 cm already buttered. With a toothpick, draw a streak on the surface and bake at 170 ° for 40 minutes.

3

Once cooked, let it cool and turn it out of the mold. Sprinkle the variegated cocoa donut with icing sugar and serve.

Protip

In this variant we used brown sugar instead of white, for a rustic and refined result at the same time. White sugar can also be used without any problems.
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