Given the time off ....
the .... my ever-present desire to turn the oven and 'perfectly right, so I thought I'd post a nice recipe for cake, classic ricotta and raisins and almonds, very spongy and do not let that feeling of tongue tied, which I usually leave the other donuts.
Then you put on? Home more 'hot, because you have turned on the oven, it's cold outside, throws, a movie or your favorite suid or a book, tea, milk or a chocolate ... and a few slices served on a plate of tasty and fresh donut, maybe a little 'warm in the table by the couch.
Simply ... DIVINE!
Ok, what are you waiting? Come on, we make this magic happen!
SEAT CLASSIC
dose for 2 loaves
Ingredients:
400 g flour 200 g sugar
3 eggs 100 g butter, softened 1 packet
baking powder 1 / 2 cup milk (or half if you find greek yogurt Compact)
half lemon peel grated
Procedure:
Pre-heat the oven, static (No fan), a 180-degree heat coming from below to above.
Mix all ingredients well with your hands on a board (or if you own the planet, insert the accessory leaf) so that you can blend in well, especially does not leave bits of butter, if you use milk, I recommend to put it little by little, because 'the ability' absorption of the meal varies, but you will have less problems with consistency, if you use yogurt compact.
However, the dough should be no liquid, the consistency of a pastry more 'soft, cream.
Line a baking tray with baking paper.
At this point, your buns formed, or to finger rolls or loaves, helping you with your hands or a spatula also called tarot.
sprinkle of sugar, and avoid heaping too much, 'cause can lead to cracks in the surface of the ring, due to its weight.
Bake and let cook for about 30 minutes, check that the edges do not brown too much especially if you do not trust your eye, make the classic toothpick test.
For the cake with raisins, ricotta and almonds, and the proceedings 'of the same classic pear' use 200g ricotta cheese instead of milk or yogurt, 80 g of raisins previously soaked in rum, maraschino or diluted with hot water, and 50g of almonds not peeled or skinned, you can also chop them coarsely, to instead use the seal, powdered sugar and granulated sugar.
Mix all the cake as classical, and finally we combine the raisins and squeeze the almonds, spread the granulated sugar and sprinkled with plenty of icing sugar, (tanto!! 'Cause it tends to be absorbed from mixing).
cooking and 'the same, but it tends to darken more', do the toothpick test
And now .... enjoy your donut in peace, or many friends and un po' di vinello dolce!!!
CLASSIC CIAMBELLA:
( dose for 2 loaves)
ingredients:
4 cups all purpose flour
3 eggs
1 stick unsalted butter
1 cup white sugar
1 tbs baking powder
1/2 cup whole milk or sour cream
1/2 lemon grated rind
finishing:
1/4 cup white sugar
for ciambella whit raisins and almonds:
add: 1/2 cup of raisins soaked in rum and 1/4 cup of almonds.
Finishig: 1/4 cup of sugar powder and granutaled sugar.
Directions:
Mix all ingredients in a bowl with your hands or with standmixer with flat beater.
The dough should be soft and creamy , but workable.
If you ciambella with raisins and almonds , now it 's time to add them to the dough , or only half of the dough , to create two types of ciambella.
On a greased baking sheet , the strands formed with hands or spatula.
Finished with sugar or powdered sugar and granulated sugar .
Bake at 352 F degrees for 30 minutes .
Do the toothpick test , fit it in donut , Whether it will be ' the dry cake and ' ready, let cool e. .. Yummyy !
Enjoy
Enjoy
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