Tag: donut

Soft strawberry donut – grandma’s soft and delicious recipe – Gordon Ramsay’s version

Very soft strawberry donut

Soft and juicy, start the video and prepare the strawberry donut with grandma’s recipe!

Strawberry donut

Soft and fragrant, the strawberry donut with this recipe will be divine thanks to grandma’s advice on not letting the strawberries sink, distributing them well and making the donut even more tender

Preparation 10 minutes

Cooking 45 minutes

Portions 4

Calories 200 kcal

INGREDIENTS 26 cm mold

300 gr of fresh strawberries
300 gr of 00 flour
10 gr of baking powder
4 medium eggs
220 gr of granulated sugar
140 ml of milk
100 ml of sunflower seed oil
The zest of half a lemon
A pinch of salt
Powdered sugar

Wash, dry well and cut the strawberries into small pieces
Add two teaspoons of sugar
Mix the powders and sift them
Grate the lemon zest
Grease the mold with oil and flour
Divide the egg whites from the yolks to make the donut soft
A pinch of salt and whip the egg whites
To the bowl with the egg yolks, add the sugar, milk, lemon zest, oil and mix all the ingredients with the mixer
Add the flour
Preheat the oven to 180 degrees static
Incorporate the egg whites, mixing from bottom to top
Place only part of the mixture in the mold and then arrange some of the strawberry pieces
Place the rest of the mixture and sprinkle the surface with pieces of strawberries
Bake at 180 degrees in a static oven for 45 minutes
Allow to cool on a rack and then sprinkle with icing sugar

One of the best strawberry desserts is the very soft donut with strawberries, one of those easy cakes in which you put the ingredients all together in a bowl and therefore can be prepared very often, a recipe that is not very demanding but which is always very popular. For us the most popular dessert this spring. Serve it with a nice dollop of cream and it will be even more delicious! It wins everyone over at the first taste. Be generous with the strawberries and follow the advice for arranging the strawberries, you will see that it will be a resounding success and you will get a delicious soft strawberry cake with fruit well distributed in the dough.

HOW NOT TO LET STRAWBERRIES SINK

Strawberries could all go bad if overripe or not dried well.

An infallible method to prevent various fruits, chocolate chips or any other type of food from slipping to the bottom is to dry them well with absorbent paper (if desired, you can place the pieces in the freezer for a few hours, especially chocolate) then dip them in flour and sift well.

try sprinkling sugar on the surface of the dough before adding the strawberries, it will help prevent them from sinking.

Instead of strawberries you can also make it with blueberries, blackberries, raspberries, or a nice mix of all berries.

Pastiera Donut (soft, fragrant and quick!) – Gordon Ramsay’s version

There Pastiera Donut it’s a Easter dessert incredibly easy and delicious that evokes the taste of the classic Neapolitan Pastiera! In fact it is achieved with ricotta And grain in the dough, candied fruit and aroma of Orange flowers! It is cooked in a donut mold, taken out of the oven and dusted with icing sugar. Imagine it fluffymoist and very soft to the bite, of that intense scent of spring! A amazing goodness!

Recipe very easy and fast it was born by chance: I had some leftover cooked wheat of the preparations of these Easter days. So I started from my classic ricotta cake, I re-proportioned the doses, and what came out was a tall, majestic pastiera donut with divine flavour perfect for sure to recycle the leftovers from the pastiere: candied fruit, wheat, ricotta! Not only! It’s also one quick solution and within everyone’s reach; for who who does not have time or simply he doesn’t feel like it to try his hand at preparing the original version, but he doesn’t want to give up bringing all the goodness of the Neapolitan pastiera. It’s delicious for breakfast accompanied with milk and coffee, for snackbut also how dessert for Easter lunch and Easter Buffets! Try it soon then tell me if it isn’t amazing!

Discover also:

The Ricotta Tart (a soft pastry shell containing a creamy orange-scented ricotta filling)

Pastiera donut recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	50 minutes	1 h 10 minutes


Bass	Italian	321 Kcal

Ingredients

Quantity for 6 people – 22cm donut mould
300 g of ’00 flour 200 g of fresh ricotta at room temperature 100 g of cream of wheat (made with 75 g of cooked wheat, 40 g of milk, 1 teaspoon of butter or seed oil, thickly cut orange and lemon peels) 3 large eggs at room temperature 240 g of sugar 75 g of melted butter (or 75 ml of sunflower seed oil) 3 tablespoons milk at room temperature peel of 1 large lemon peel of 1 large orange seeds of a vanilla bean (a sachet of vanillin) 80 g of candied fruit (orange and citron) a teaspoon of orange blossom flavouring 1 sachet of baking powder for desserts 1 tablespoon icing sugar to finish

Quantity for 6 people – 22cm donut mould

300 g of ’00 flour

200 g of fresh ricotta at room temperature

100 g of cream of wheat (made with 75 g of cooked wheat, 40 g of milk, 1 teaspoon of butter or seed oil, thickly cut orange and lemon peels)

3 large eggs at room temperature

240 g of sugar

75 g of melted butter (or 75 ml of sunflower seed oil)

3 tablespoons milk at room temperature

peel of 1 large lemon

peel of 1 large orange

seeds of a vanilla bean (a sachet of vanillin)

80 g of candied fruit (orange and citron)

a teaspoon of orange blossom flavouring

1 sachet of baking powder for desserts

1 tablespoon icing sugar to finish

Equipment

Method

How to make pastiera donut

First of all, make the cream of wheat by combining the cooked wheat, milk, butter and whole husks in a saucepan and cook over a low heat for 10 minutes until it becomes a thick cream. Remove the husks.

Then blend it and weigh 100 g of it, add it to the perfectly drained ricotta (squeezed in a cloth) and candied fruit chopped with a knife.

Finally, whisk the eggs with the sugar, vanilla and finely grated peels:

how to make pastiera donut - Recipe by Tavolartegusto

Add the orange blossom aroma to the egg mixture while constantly whipping, then the ricotta cream, whipping with low whisk, finally add flour with sifted yeast:

pastiera donut dough - Recipe by Tavolartegusto

Finally, pour the mixture into a perfectly buttered or oiled and floured mould:

cook the pastiera donut - Recipe by Tavolartegusto

Then cook in a very hot static oven at 180° for about 40 – 45 minutes. Attention: always do the toothpick test after 40 minutes

Finally, remove from the oven and leave to cool in the pan for 5 – 6 minutes before turning out.

Leave to cool completely for 2 hours before sprinkling with icing sugar.

Here’s yours ready Pastry donut

donut pastiera recipe - Recipe by Tavolartegusto

storage

You can store it for 3 – 4 days at room temperature, preferably in a cake tin. Remember that the more time passes, the better it becomes!

If you love this type of preparations, also discover my collection of Cakes

the savory donut filled with cured meats and cheeses – Gordon Ramsay’s version

How to make the rustic babà of Naples

Watch the process for making rustic babà in a 24 cm mould!

The traditional Neapolitan rustic savory babà is a donut filled with cured meats and cheeses, often served among the appetizers on the Easter menu. An easy recipe that always makes a splash! Here is grandma’s recipe for making rustic savory babà very soft.

INGREDIENTS Rustic savory baba – 24 cm mold

400 g of strong 0 flour
8 g of brewer’s yeast
4 eggs
80 g of butter
150 ml of milk
1 tablespoon of sugar
1 teaspoon of salt

For the stuffing

150g of cured meats that you like (we used local bresaola)
150g of cheese (we used provolone)
Pepper

You can replace the butter with the same amount of oil

If our recipe for rustic savory babà came out well with Cucina Geek’s grandmother’s procedure, try other Neapolitan delicacies such as Neapolitan casatiello.