Bicolor donut
INGREDIENTS for a 24 cm mold
- 270 g Flour
- 375g Hulalà whipping
- 180 g sugar
- 3 large eggs
- 16g yeast
- 1 pinch of salt
- 1 grated orange peel
- 40g cocoa
- Icing sugar (as needed)

PREPARATION
1
Heat the oven to 180 ° C.
Whip Hulalà, and once ready, add one egg at the time, the sugar and lastly the sifted powders.
Divide the dough in two part. Add the cocoa in one part and mix it until you have a homogenous mixture.
Pour the light dough in a greased and floured donut mold, then add the dark mix (without mixing).
Bake for 10 minutes at 180° C, then 45 minutes at 165° C.
Once it gets cold, decorate with icing sugar.