Ciambella

Time: 55 min
Number of Servings: 10

Ingredients

• Frumina (wheat starch): 150 g.
• Sugar: 120 g.
• Salt: just enough
• Egg: 1
• Orange Rind: 1
• Flour 00: 150 g.
• Butter 120 g.
• Egg Yolk: 1
• Baking Powder: 10 g.
• Whole Milk: 200 ml. (at room temperature)
• Icing Sugar: j.e. (to garnish)

     

Preparation

Sift the frumina along with the flour and baking powder, sieving everything in a large bowl. Grate the rind of an orange that will serve to flavor the dough.

Separately, in another bowl put the butter softened and reduced into small pieces, add the sugar and whip the mixture with electric whips to get a cream. At this point add the whole egg and the yolk at room temperature, and a pinch of salt.

Continue by assembling the mixture with the whips and always with the whips in action, pour the milk at room temperature. Add the powders to the mixture of eggs and butter a little at a time, helping with a spoon.

Then mix with electric whips until a smooth and lumpy mixture is obtained.

Take a donut mold 22 cm in diameter with a height of 10 cm, butter the bottom and edges of the mold with a kitchen brush to better butter the entire surface, a fundamental precaution if you use a decorated mold like the one that we used us.

Finally sprinkle the whole surface of the mold with flour. Pour the mixture into the pan and level the surface with a spatula or the back of a spoon. Cook the morning donut in a preheated oven at 170 degrees for 40 minutes.

When cooked, take the cake out and let it cool before turning it out, turning it onto a wire rack. In a bowl mix the powdered sugar with the powdered cinnamon, then sprinkle the mixture of aromas on the cake.