Soft Cocoa Ciambellone is a quick and easy preparation that will please both adults and children. The soft Cocoa Donut is perfect to accompany both breakfasts and snacks and in this recipe an ingredient will be added that will make it even tastier, dark chocolate!
To prepare your cocoa donut you will need to get these ingredients
- 250 gr of type 00 flour
- 50 grams of unsweetened cocoa powder
- 150 grams of seed oil (or the same amount of melted butter)
- 250 grams of sugar
- 4 medium sized eggs
- 100 gr of milk at room temperature
- 1 sachet of vanillin
- 1 sachet of baking powder
- salt
- 100 gr of dark chocolate
All this to prepare the donut in a 24 cm mold.
Follow this procedure
Start with the eggs. Whip them with the electric whisk together with the sugar until you get a light and fluffy dough. At this point, continuing to mix, gradually add the seed oil (or melted butter).
In another bastardella pour the sifted flour, the sifted cocoa and the sachet of baking powder and mix to make everything uniform.
Now, at low speed, add the flour and cocoa and yeast mixture to the dough little by little, alternating the milk at room temperature until you get a smooth and velvety dough to which you can add the dark chocolate reduced into small pieces and flakes. Preheat the oven to 180 degrees
Take the donut mold, butter and flour it well and pour all the dough. Place in the oven and cook for about 40 minutes. Remember to always do the toothpick test, when you think you are near the end of cooking put it in the donut, if when you take it out it is dry then your donut will be ready.
Take the donut out of the oven and let it cool for a few minutes and finish by garnishing it with powdered sugar. Serve still hot. The soft chocolate donut can also be stored for 3-4 days and will always remain soft.
Discussion about this post