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Donut from Jasmine to Martina to me

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Well yes, I couldn't resist and I made it again immediately, the same day… I'm talking about this delicious donut of course. When last week Martina posted this marvel of softness that she had seen from Jasmine (two excellent references!) I instantly decided I wanted a slice, right away! So I quickly found that I had all the ingredients and put the whisk to work (I invite you to see “how” further down).

The result was a donut that was beautiful to look at but above all delicious to eat, soft and fragrant and all in all also light. If I hadn't forgotten the vanilla bean it would have been very fragrant but I had to put my hand in it somewhere 🙂

All you have to do is try it, in my opinion if you don't have a mold like this you can also make it in a plum cake mold by halving the doses. The recipe is Martina's, no changes, it's perfect like this. Have a good start of the week!

donut

5 eggs
300 g of sugar
250 g of flour
50 g of starch
150 g of soft butter
150ml milk or water
1 pinch of salt
1 sachet of yeast
1 teaspoon cream of tartar or baking soda
vanilla extract (I didn't add it because I forgot!)

Turn the oven on to 170°C. Separate the egg yolks from the whites. Whip the egg whites with a teaspoon of cream of tartar (or bicarbonate of soda) and a pinch of salt, then set them aside in the fridge. Whip the egg yolks with the sugar (if they don't mix, because perhaps the egg yolks are not very large, add a drop of water), add the softened butter and the milk (or water). Sift the flour, starch and yeast and add them to the mixture with the eggs. Now add the whipped egg whites, little by little, mixing delicately from bottom to top so as not to cause them to disassemble. Butter the mold, flour it and pour the mixture into it. Bake for 45-50 minutes. When the cake has cooled, turn it out onto a serving plate and sprinkle it with icing sugar.

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