Easter donut , recipe for a simple donut , incredibly easy, but at the same time, a soft lemon scented donut , to be enjoyed. The Easter Donut is prepared for Easter breakfast , with ingredients that we all have in our pantry.The sweet Easter donut is made in an instant with eggs, sugar, flour, milk, yeast, very little olive oil and the grated rind of lemon, which makes it irresistible. Its secret? It is a milk donut , and it is the milk that gives it all the softness and softness .
The Easter donut is the classic grandmother’s donut , prepared as it once was, with little fat and only a few tablespoons of olive oil. A simple donut that is then decorated with a white icing of royal icing , based on Decorì Powdered Sugar and egg white , and with Sugar Confetti, the Colored Decorì Fanfetti . For the happiness of the children too, who can’t wait to bite into a slice of this colorful donut .
This quick and easy donut is a variant of the Apulian Easter Donut , called Pizzo palumbo – “ u pizz palumm ” which means “piece of dove”. With its white icing, it wants to recall the whiteness of the dove , which is a symbol of peace, hope and love . I chose to create a rather thick white glaze , similar to that of the sweet Casatiello , so that it remained on the top of the donut, without dripping too much on the sides , to give the effect of the Drip Cake . Isn’t she so cute? Here is the recipe for the Easter Donut, onevery fluffy, soft and fragrant donut , which can also be kept for several days.
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Easter donut: recipe and preparation
For the dough (26 cm donut mold)
350 g flour 00 ( Flour Soft Sweets The Magic Flours )
12 g baking powder for cakes ( Il Classico Vanigliato Decorì )
220 g sugar 200 g whole milk 3 tablespoons olive oil
3 eggs ( medium ) lemon zest ( 1 untreated lemon ) 1 pinch of salt For icing and decoration
150 g icing sugar ( Decorì ) 30 g egg white 1 tsp lemon juice
to taste colored sprinkles ( Decorì colored fanfetti )
How to make the simple Easter Donut
To prepare the Easter Donut recipe , you will need a classic 26 cm donut mold . To have it higher , like mine, I used the 22 cm Gugelhupf mold (like THIS ): the doses are the same . Attention! If you use the 26 cm mold for the Easter Donut, you will need to double the amount of the glaze , to have enough to cover the entire surface (300 g of icing sugar, 60 g of egg white and 2 teaspoons of lemon juice).
Place the milk in a saucepan and heat slightly , without reaching a boil.
Turn on the static oven preheated to 170 ° C
Put the whole eggs in a bowl together with the sugar and 1 pinch of salt and whisk everything for 5 minutes , using the electric whisk or the mixer of the planetary mixer , until the mixture is swollen and aerated .
Add half of the Flour Dolci Soffici Le Farine Magiche sifted with the yeast, the Classico Vanigliato Decorì , the grated lemon zest , the olive oil , and the warm milk .
Combine flour, oil and lemon – Easter Donut Recipe
Mix the ingredients by hand , with a spatula, with movements from the bottom up . You will see that in a short time the ingredients will be absorbed.
Combine Milk – Soft Donut Recipe
Add the rest of the sifted Dolci Soffici Le Farine Magiche flour and mix, always with a spatula and always gently . The dough for the sweet Easter Donut is ready! I told you it was a simple donut!
Mix the ingredients – Easter donut dough
Grease and flour the donut mold (or brush with oil and flour, if you want to keep the donut without butter) and pour the mixture inside .
Bake the Easter Donut in a preheated static oven at 170 ° C for 40-45 minutes , until golden brown. Do the toothpick test.
Cooking the Easter Donut
Once the milk donut is ready, wait for it to cool and then turn it upside down on a serving dish.
Now let’s prepare the glaze . Place the weighed egg white in a bowl and pour 1 teaspoon of lemon juice.
Whip egg whites with sugar – plain donut glaze
Whip with an electric whisk and, as soon as it begins to foam, add the Decorì Icing Sugar , one spoonful at a time , always waiting for the previous dose to be absorbed. Blend for approx. 10 minutes , until you get a shiny and homogeneous glaze .
Ready-made Easter donut glaze
Immediately put the icing in a pastry bag and cut the tip to 2 cm : the hole must be large enough. Drain the glaze, creating a zig-zag on the surface of the donut . It is a very easy operation and it will take you very little time.
Easter recipe donut decoration
As long as the icing is fresh, decorate immediately with the Decorì Colored Fanfetti , so that they stick together without problems.
Decorate with colored sugared almonds – recipe milk donut
Your Easter Donut is ready. You will have to wait a few hours before serving, so that the glaze dries in contact with the air, at room temperature. I cut it after 2 hours and the glaze was dry on the outside, but it was still creamy on the inside . I must tell you that the effect did not displease me.
You will see how happy your children will be to see this cheerful colored donut: perfect for breakfast and snack , healthy and genuine , and not only at Easter : you can do it all year round!
Simple Easter Donut Recipe
The Easter Donut can be kept at room temperature for 3-4 days , inside a glass bell or covered with cling film , but only after the icing has dried. It can also be frozen.