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)
ciambella-bicolore-shutterstock_352221392

PREPARATION

1

Heat the oven to 180 ° C.

2

Whip Hulalà, and once ready, add one egg at the time, the sugar and lastly the sifted powders.

3

Divide the dough in two part. Add the cocoa in one part and mix it until you have a homogenous mixture.

4

Pour the light dough in a greased and floured donut mold, then add the dark mix (without mixing).

5

Bake for 10 minutes at 180° C, then 45 minutes at 165° C.

6

Once it gets cold, decorate with icing sugar.