Dolci e profumate, queste deliziose ciambelline al caffè Èspresso sono perfette per la colazione o la merenda!
Sweet and flavorsome, these delicious donuts with espresso coffee are perfect for breakfast or as a snack!
Sweet and flavorsome, these delicious donuts with espresso coffee are perfect for breakfast or as a snack!
Per realizzare 18 di queste splendide ciambelline vi occorreranno quindi 165g di farina, 165g di zucchero, 2 uova, 85g di olio di semi, 40g di panna fresca e 45g di caffè Èspresso, 1/2 bustina di lievito per dolci, zucchero a velo per decorare.
Montate le uova e lo zucchero con una frusta elettrica (io ho utilizzato il frullatore ad immersione frullatore 3 in 1 Desire della Russell Hobbs), aggiungete la panna, il caffè e l'olio e poi la farina setacciata con il lievito ed un pizzico di sale.Mettete l'impasto in uno stampo per savarin in silicone e cuocete in forno preriscaldato a 160°C per circa 20'. Pronte da gustare!
Espresso-Flavored Donuts
To make 18 of these amazing donuts you will need: 165 g (about 1.3 cup) of flour, 165 g (about 2 thirds of a cup) of sugar, 2 eggs, 85 g (1 quarter of a cup) of seed oil, 40 g (3 tablespoons) of fresh cream, 45 g (3 tablespoons) of espresso, 1/2 sachet of baking powder, icing sugar to decorate
Preparation
Whip the eggs and sugar with an electric mixer; add the fresh cream, espresso and oil and then the flour sifted with baking powder and a pinch of salt.
Put the dough into a silicone Savarin mold and bake in a preheated oven at 160°C (355°F) for 20 minutes. It's ready to eat!
To make 18 of these amazing donuts you will need: 165 g (about 1.3 cup) of flour, 165 g (about 2 thirds of a cup) of sugar, 2 eggs, 85 g (1 quarter of a cup) of seed oil, 40 g (3 tablespoons) of fresh cream, 45 g (3 tablespoons) of espresso, 1/2 sachet of baking powder, icing sugar to decorate
Preparation
Whip the eggs and sugar with an electric mixer; add the fresh cream, espresso and oil and then the flour sifted with baking powder and a pinch of salt.
Put the dough into a silicone Savarin mold and bake in a preheated oven at 160°C (355°F) for 20 minutes. It's ready to eat!
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