Subtotal
    You added to Cart
     
    SUBTOTAL
    GO TO CART

    Doughnut

    DIFFICULTY
    1H1m

    The shape of a classic doughnut, with the addition of the intense taste of coffee. A dessert that belongs to the Italian tradition, perfect for breakfast or as a delicious snack.
    Ingredients
    FOR THE DOUGH
    • 7 oz flour type 00
    • 7 oz almond flour
    • 3.5 oz chickpea flour
    • 8.8 oz butter
    • 10.6 oz sugar
    • 8.5 fl oz coffee extract
    • 5 eggs
    • 0.6 oz yeast
    • 0.1 oz coarse salt grains
    FOR THE GANACHE CREAM
    • 5.1 fl oz coffee
    • 3.5 oz cream
    • 2.5 oz sugar
    • 4 egg yolks
    • 24.7 oz gianduia chocolate
    Preparation

    Take a large bowl, add the sugar and eggs, and mix it until you obtain a fluffy, light dough. Prepare the coffee and, while waiting for the extraction, sieve the flours and yeast. This will make the dough even lighter and fluffier. Add the flours to the mixture of eggs, mixing with freshly brewed coffee and peanut oil, stirring with a low-speed electric whisk. When the mixture looks soft and smooth, pour it into a previously-greased doughnut mold, with a diameter of 24 cm. Before baking, remember to sprinkle the surface of the dough with coarse salt grains. Cook at 170°C for 40 minutes.

    ganache preparation

    Prepare a coffee and, while you wait for it to cool, cut the gianduia into small pieces. Put the egg yolks and sugar in a bowl and mix with a whisk, obtaining a homogeneous mixture. In the meantime, boil the cream in a saucepan. When it boils, combine the previously mixed egg yolks and sugar. It is important to continue to stir the mixture with a low-speed whisk, without reaching boiling point, given the presence of the eggs. You might end up with an omelet! The cream is ready when it coats the spoon. Turn off the heat and add the gianduia to the mixture, stirring until completely melted. Then pour the ganache over the doughnut until it is completely immersed.

    Method

    FOR THE DOUGH

    Take a large bowl, add the sugar and eggs, and mix it until you obtain a fluffy, light dough.

    Prepare the coffee and, while waiting for the extraction, sieve the flours and yeast. This will make the dough even lighter and fluffier. Add the flours to the mixture of eggs, mixing with freshly brewed coffee and peanut oil, stirring with a low-speed electric whisk. When the mixture looks soft and smooth, pour it into a previously-greased doughnut mold, with a diameter of 9.4 In. Before baking, remember to sprinkle the surface of the dough with coarse salt grains. Cook at 338°F for 40 minutes.

     

    FOR THE GANACHE CREAM

    Prepare a coffee and, while you wait for it to cool, cut the gianduia into small pieces. Put the egg yolks and sugar in a bowl and mix with a whisk, obtaining a homogeneous mixture. In the meantime, boil the cream in a saucepan. When it boils, combine the previously mixed egg yolks and sugar. It is important to continue to stir the mixture with a low-speed whisk, without reaching boiling point, given the presence of the eggs. You might end up with an omelet!

    The cream is ready when it coats the spoon. Turn off the heat and add the gianduia to the mixture, stirring until completely melted. Then pour the ganache over the doughnut until it is completely immersed.

     

     

     

    The ideal coffee for this recipe

    Intenso

    Bold and full-bodied

    A full-flavored coffee that boasts smoky, caramelized notes. The dark roasting further strengthens the coffee's body and intensity of the flavor which makes Intenso so delicious, whether it is enjoyed black or with milk and sugar.

    LEARN MORE

    Suggestions for dinner tonight: let these recipes inspire you!

    MAGAZINE 15m
    Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 40m
    Coffee Cheesecake with Honey Jelly

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Panettone with coffee eggnog

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE
    Cook It right

    Cook it right

    FIND OUT MORE
    MAGAZINE 10H
    Kamut® Khorasan Wheat Bread with Coffee

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10H
    Tuna Salad

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 15m
    Coffee Granita with Ricotta Cream

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 10d
    Coffee Liqueur

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 1H 1m
    Doughnut

    DIFFICULTY
    PREPARE IT NOW
    MAGAZINE 1H 50m
    Lemon and coffee cake

    DIFFICULTY
    PREPARE IT NOW