donut recipe

The softest donut in the world

donut recipe

cooked in Petronella

Adelaide Melles' most fluffy donut recipe in the world could not be missing.

So, having nothing to say about this dessert, I will talk about the

utensil I used to bake it.

It has the appearance of a large pot, but in the lid it has a resistance

connected to a thermostat, therefore it turns into an oven. Inside you

can cook everything, but in my opinion the roasts and cakes are very

good, because thanks to the humidity created inside the Petronilla

they remain particularly soft.

This donut is also perfect in a traditional oven!!!

Ingredients:

250 g. sugar

250 g. 00 flour

3 eggs

130 g of seed oil (I feel very comfortable with Olly’s Carrabelle)

130 g of water

a sachet of yeast

2 tablespoons of bitter cocoa

Preparation:

With the electric mixer, mix the sugar and the eggs in a bowl, and

then add the water and then the oil, without stopping to mix.

Sift the flour and baking powder and, again with the whisk, form a

homogeneous mixture

Pour two-thirds of the mixture into the buttered and floured cake pan,

in the remaining mixture sift the two spoons of cocoa avoiding the

formation of lumps and mix well.

Pour the cocoa mixture into the pan

With a knife or fork gently make spirals to mix the dough, then put the

cake tin in the Petronilla

Close the Petronilla with its lid, turn it on to the maximum and cook

for about 20/25 minutes, then turn it off and leave it closed with the

bagel inside for another ten minutes.

Obviously, if you don't have Petronilla, you can also prepare this donut

in the oven preheated to 180 ° by cooking it for about 35 minutes.

Good appetite for all.