CIOPPY DONUT
made by
Patricia Dragoni
Time of realization: 1 hour and 40 minutes
Ingredients
200 g white flour
100 g potato starch
300 g ricotta
300 g sugar
200 g melted butter
3 eggs
16 g baking powder
grated zest of one lemon
1 pinch of salt
30 g raisins
30 g dehydrated cranberries
For garnish
icing sugar
If you want to give an extra touch to your donut, decorate with whipped cream and fresh currants.
Method
Beat the eggs with the sugar until a very soft and fluffy cream is obtained, add the ricotta, stirring from top to bottom, the melted butter slowly continuing to mix gently, the flour sifted together with the baking powder, continuing to mix gently and with movements from top to bottom so as not to disassemble the soft dough.
Add the pinch of salt, raisins and cranberries, mix to mix them with the mixture and put in a donut mold after having greased and floured it lightly.
Bake for 40 minutes at 170 ° C, doing the toothpick test to determine the end of cooking.
Leave to cool on a wire rack, sprinkle with plenty of icing sugar and garnish with whipped cream and fresh currants.
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