Calycanti apple donuts

Mine was love at first sight, the cover was enough for me to decide to buy it. A very romantic and delicate cover, just the kind I like. The Calycanti book is like this, a temptation of pages that led me to promise myself to try all 28 different apple pie recipes. I started with what seemed perfect for Sunday breakfast, soft and moist, the original recipe called for the use of lavender flowers but since I don't like them I flavored it with the classic companion of apples, cinnamon. I chose not to make a single donut but to divide the dough into a dozen small donut molds, thinking of a hypothetical Christmas gift for breakfast on December 25th perhaps!

Have a good start to the week which will be short and will see me preparing the house for the arrival of Christmas! a hug

Apple donuts (for 10 cakes)

250 g of sugar
4 eggs
250 g of butter
340 g of 00 flour
2 apples (I used rennet)
1 sachet of yeast (I used 1/2)
1/2 lemon
1 cinnamon stick, crumbled ( They 1 tablespoon lavender flowers)

Peel the apples, cut them into small pieces and collect them in a bowl with the lemon juice, a spoonful of sugar and the crumbled cinnamon. Divide the egg whites from the yolks and whip the former until stiff. Whip the egg yolks with the sugar until the mixture becomes frothy, add the melted butter, the sifted flour with the yeast, the chopped apples and finally incorporate the egg whites, mixing delicately from top to bottom. Divide the mixture into the molds, bake in a preheated oven at 180° for approximately 30/35 minutes.


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