milk doughnut

  • Ciambellone al latte
  • Ciambellone al latte


500 g of flour type 00 Molino Rossetto
4 eggs
250 g of sugar
220 ml of milk
80 ml of maize oil
16 g vanilla-flavored baking powder gluten-free Molino Rossetto
grated peel of ½  lemon
100 g of sugar to decorate bundt cake




Preheat the oven at 180°C. Put some butter and some flour in a doughnut mold of 24 centimeter of dimeter. Stiffen eggs with sugar until they are frothy. Add oil and milk and mix. Add grated lemon peel. Mix flour and yeast and add them to the eggs, mix with a paddle. Put some butter and some flour in a mold for doughnuts and distribute the compound in the mold. Put in the oven for 40 minutes. Remove from the oven and let it cool. Remove the doughnut from the mold and let it cool on a grill. Decorate with powder sugar.

Picture and recipe of Davide Sagliocco:

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