Cookie donut recipe

These donuts are a specialty from the surroundings of Rome in Italy.

Ingredients

• 2 and ½ cups of wheat flour
• 1 and ¼ cup of sugar
• 3 drops of vanilla essence
• 3 tablespoons olive oil
• 1 teaspoon of cinnamon powder
• 1 lemon peel scrapes
• 1 tablespoon of yeast in chemical powder
• 2 Medium Size Eggs

Reading mother tips at the end of each recipe is important for the good result of the recipes.

Preparation mode

1. Line a large baking sheet with parchment paper.
2. In a plate, with the aid of a fork, beat the eggs slightly. Reserve.
3. In a bowl, place flour, sugar, lemon zest, essence, cinnamon, yeast and mix.
4. Add eggs, olive oil and stir principle with a wooden spoon. Will get a damp crumb.
5. Place a glove (of these surgical) and mix with your hand until you get a uniform mass.
6. Leave the dough in the bowl itself, cover with a napkin and let stand for 1 hour.
7. Pre warm the oven at 200 ° for at least 20 minutes before baking the donuts.
8. After rest of the dough, sprinkle the table lightly with flour and open several thin and long rolls with pieces of the dough.
9. Cut the rolls in size 12 cm.
10. With each roll form donations closing them well.
11. Place the donuts on the baking dish space.
12. Take to bake for 20 minutes or until they are baked and slightly blurred underneath.
13. Once baked, remove the donuts immediately. Carefully take care of not breaking from the parchment paper and put them on a grid to cool.

Mother Tips

Capriche in the measures of the ingredients, that is, do not put less and not too much.

You can use the lemon of your choice. In the recipe I used crove lemon zest. This is because at home there is a lemon-lemon foot known as pink lemon (actually orange). It is also known as French lemon, China lemon, pit lemon, horse lemon and vinegar lemon.

The rest time of the mass is a fundamental step in the preparation of donuts and, it is not because of yeast, but so that all ingredients Homogenevism.

I tested the recipe in my home oven, in 15 minutes the donuts were raw. In 20 minutes, they were at the point, crispy and soft at the same time. Therefore, do not neglect the donuts.

If they pass the point, for example, they are 30 minutes in the oven, they will be very hard.

In your oven type, check the donuts in 15 minutes.

If you prefer, you can make half a recipe. The full recipe yields 40 donuts, so half a recipe will yield 20 donuts.