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    Donut

    DIFFICULTIES
    1H1m

    The shape of a classic doughnut, with the addition of the intense taste of coffee. A dessert that belongs to the Italian tradition, perfect for breakfast or as a delicious snack.
    Ingredients
    FOR THE DOUGH
    • 200 g flour type 00 200 g almond flour 100 g chickpea flour 250 g butter 300 g sugar 250 ml coffee extract 5 eggs 16 g yeast 3 g coarse salt grains
    FOR THE GANACHE CREAM
    • 150 ml coffee 100 g cream 75 g sugar 4 egg yolks 700 g gianduia chocolate
    Preparation

    Take a large bowl, add the sugar and eggs, and mix it until you obtain a fluffy, light dough. Prepare the coffee and, while waiting for the extraction, sieve the flours and yeast. This will make the dough even lighter and fluffier. Add the flours to the mixture of eggs, mixing with freshly brewed coffee and peanut oil, stirring with a low-speed electric whisk. When the mixture looks soft and smooth, pour it into a previously-greased doughnut mould, with a diameter of 24 cm. Before baking, remember to sprinkle the surface of the dough with coarse salt grains. Cook at 170°C for 40 minutes.

    ganache preparation

    Prepare a coffee and, while you wait for it to cool, cut the gianduia into small pieces. Put the egg yolks and sugar in a bowl and mix with a whisk, obtaining a homogeneous mixture. In the meantime, boil the cream in a saucepan. When it boils, combine the previously mixed egg yolks and sugar. It is important to continue to stir the mixture with a low-speed whisk, without reaching boiling point, given the presence of the eggs. You might end up with an omelette! The cream is ready when it coats the spoon. Turn off the heat and add the gianduia to the mixture, stirring until completely melted. Then pour the ganache over the doughnut until it is completely immersed.

    Method

    FOR THE DOUGH

    Take a large bowl, add the sugar and eggs, and mix it until you obtain a fluffy, light dough.

    Prepare the coffee and, while waiting for the extraction, sieve the flours and yeast. This will make the dough even lighter and fluffier. Add the flours to the mixture of eggs, mixing with freshly brewed coffee and peanut oil, stirring with a low-speed electric whisk. When the mixture looks soft and smooth, pour it into a previously-greased doughnut mould, with a diameter of 24 cm. Before baking, remember to sprinkle the surface of the dough with coarse salt grains. Cook at 170°C for 40 minutes.

     

    FOR THE GANACHE CREAM

    Prepare a coffee and, while you wait for it to cool, cut the gianduia into small pieces. Put the egg yolks and sugar in a bowl and mix with a whisk, obtaining a homogeneous mixture. In the meantime, boil the cream in a saucepan. When it boils, combine the previously mixed egg yolks and sugar. It is important to continue to stir the mixture with a low-speed whisk, without reaching boiling point, given the presence of the eggs. You might end up with an omelette!

    The cream is ready when it coats the spoon. Turn off the heat and add the gianduia to the mixture, stirring until completely melted. Then pour the ganache over the doughnut until it is completely immersed.

     

     

     

    The ideal coffee for this recipe
    Intenso
    Intense, full-bodied, well-rounded

    From the Central-South American Arabica and Asian and African Robusta comes a perfume of the Orient, creating a full-bodied espresso with a bold taste, spicy notes and persistent aftertaste. Persuasive intensity.

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