il Yoghurt donut it is a soft and satisfying dessert, very simple to make and ready in less than 1 hour. The basic recipe of the yoghurt donut calls for eggs, flour, sugar, plain yoghurt, seed oil, milk and baking powder, but can be customized at will with spices, chocolate and dried fruit, also varying the taste of the yoghurt. Suitable to be eaten at breakfast with a cup of hot milk, as a snack with tea or as an evening treat before bed, the donut with yogurt it keeps soft for 3-4 days. You can prepare it the night before, take it out of the oven and let it cool overnight: it will be perfect for breakfast the next day!

Preparazzjoni

1

In a large bowl, whisk the eggs and sugar with an electric mixer until frothy. Add white yogurt, seed oil and milk, then mix with a spatula.

2

Sift the flour and baking powder and add them to the mixture a little at a time, mixing everything with the spatula.

3

Brush a 24cm pan with seed oil and lightly flour it. Pour the mixture into the pan and level it.

4

Bake in a preheated static oven at 165° for 40 minutes on the central shelf. Before taking it out of the oven, carry out the cooking test with a long toothpick, inserting it into the heart of the cake: if it comes out dry, you can finish cooking. Leave to cool before dusting with powdered sugar.

Pariri u pariri

You can customize the yoghurt donut using different yoghurts: for example, you can make an excellent coffee donut using coffee yogurt, 60 ml of milk and 20 ml of coffee.

You can also use fruit or vanilla yoghurt.

You can replace half the dose of flour with bitter cocoa, divide the mixture into two parts and create the marbled donut with yogurt.

We advise against using olive oil, as the taste would be too strong. Instead, use sunflower oil.

If you are lactose intolerant you can use soy yogurt and soy milk in the same quantities.

If the donut is cooked on the surface but raw inside, cover it with a sheet of aluminum paper and continue cooking.

ħażna

The yoghurt donut is preserved, covered with transparent film, għal 3-4 ijiem. It can be frozen, preferably cut into slices, for 1 month.