Do you like my charcoal bread donuts? I love them so much, and I can’t tell you the surprise when I put them on the table. First, there was some rejection: what are they? Why are they black? What’s inside? Then, to my great satisfaction, they tasted them and gave them full marks. So, if you want to create surprise, you will certainly succeed with these. They don’t differ much in taste from the bread we’re used to, but the color… well, too strong! They are soft donuts that can replace bread or be served with cold cuts and cheese. Let yourself be tempted, and if you like them, try my little roses.
Other savory donut recipes that might interest you:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 donuts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for charcoal bread donuts
I did not specify the resting time because it varies greatly depending on the type of yeast used.
- 10.6 oz charcoal black flour
- 4.9 oz refreshed sourdough (or 10 g of fresh yeast)
- water (about 150/170 ml)
- 1.4 tbsp extra virgin olive oil
- 1.4 tsp salt
- milk (for brushing)
- sesame seeds
Tools
I prepared the dough for these charcoal bread donuts with a stand mixer, but you can use any other mixer or even knead by hand, working the ingredients first in a bowl and then on the countertop.
- 1 Bowl
- Stand mixer
- 1 Baking sheet
Preparation of charcoal bread donuts
Dissolve the sourdough (or yeast) in 150 ml of warm water.
Pour the charcoal black flour into the stand mixer’s bowl and add the water and yeast mixture.
Knead for a few minutes, adding more water if needed (I added another 20 ml). Once the mixture has compacted, also add the oil and salt.
Work it all very well until you obtain a smooth and perfectly blended dough.
Shape it into a ball and place it in a lightly oiled bowl.
Cover with plastic wrap and let rise until doubled in volume in a warm place away from drafts: the rising time depends greatly on the type of yeast you used (sourdough requires many more hours than yeast) and the room temperature.
After the rising time, take the dough and transfer it to the lightly floured work surface. Shape it into a rectangular loaf and cut into sticks as shown in the photo.
Roll each stick on the work surface and close it into a ring, pressing the two ends well together.
Arrange the charcoal bread donuts on the lined baking sheet, cover them with a towel, and let them rise again until almost doubled.
At the end of this second rising, brush the donuts with warmed milk and sprinkle with sesame seeds.
Bake them in a preheated static oven at 392°F for 15 minutes. Take them out and let them cool slightly before enjoying. Enjoy! Paola
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