SUPER SOFT BUDT CAKE

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Dear friends of FoodMeTender, this BUNDT recipe is the DEFINITIVE ONE! Easy to make, it will make you make some of the best donuts of your life! Very soft, compact… Delicious!
The recipe comes from a nice online article by Rossella Pane e Cioccolato, and we thank the Super Mom who brought this recipe to life!

In the version you find reported on FoodMeTender I made a few changes for a white version, scented with Lemon, and I specified some details to obtain an optimal result!

Ingredients

  • 280 g of flour
  • 200 g of sugar
  • 130 g of peanut oil
  • 4 eggs at room temperature
  • 125 g of plain yogurt
  • 50 ml of whole milk at room temperature
  • 1 sachet of baking powder
  • 1 pinch of salt
  • Grated lemon peel and juice of 1 lemon
  • vanilla icing sugar for garnish

Break the eggs and whip them with the whisk or in a planetary mixer together with the sugar and a pinch of salt for 20 minutes at high speed. Everything at room temperature. Please whip for a long time (at least 20 minutes), the result of your donut depends on this important aspect!

Once the mixture is very frothy and aerated, add the peanut seed oil little at a time and mix it delicately into the mixture with a spatula.

At this point also add the whole white yogurt and the grated lemon zest, always a little at a time and mixing it delicately with a spatula by hand.

We also combine the flour and yeast sifted together: little at a time and mixing by hand with a spatula, very delicately from top to bottom, without making the dough come apart. Add, alternating with the flour and yeast, little by little the milk at room temperature and the filtered lemon juice. Be patient, this step is also very important.

Pour delicately into the 24 cm mold (I used a silicone mold with a nice design) and bake at 180°C (fan assisted) for around 40 minutes, checking the cooking after 30 minutes.

Let it cool and turn out once cooled. Sprinkle with icing sugar and…. Oh my goodness!

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