The photo does not do justice to this wonderful salty donut! I apologize, but the hunger was so great, It was not easy to photograph as it slices cut! Recipe and execution of my sister Elisa ...
Ingredients:
white flour 350 g
wheat flour 50 g
sausage fontina
120 gr 120 gr 80 gr walnuts
g pitted green olives 80
extra virgin olive oil 50 gr
1 cube of yeast
2 eggs salt, pepper
sausage fontina
120 gr 120 gr 80 gr walnuts
g pitted green olives 80
extra virgin olive oil 50 gr
1 cube of yeast
2 eggs salt, pepper
Working the two flours with the eggs and add 50 grams of oil with the yeast dissolved in 200 grams of warm water. When the dough is smooth and elastic, allow to rise for 2 hours.
Add a diced mixture of fontina cheese, salami, nuts, olives and salt and pepper.
Put the dough into a ring mold (diameter 24 cm) greased with oil. Let rise until the cake has doubled in volume, bake at 180 degrees for 60 minutes.
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