Delicious Easter doughnuts, simple small cakes to make during the Easter holidays, which can also be packaged and gifted. Crumbly and genuine braided cookies, similar to sweet taralli, which are prepared in many Italian regions, where they are called by different names and with small differences in recipes. In this case, I flavored them with almond and orange, and decorated them with classic sugar sprinkles. Try the Easter doughnuts, they are very simple but truly delicious and fragrant!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Seasonality: Easter, All seasons
- Energy 110.42 (Kcal)
- Carbohydrates 18.77 (g) of which sugars 7.62 (g)
- Proteins 2.39 (g)
- Fat 3.33 (g) of which saturated 1.99 (g)of which unsaturated 1.24 (g)
- Fibers 0.35 (g)
- Sodium 26.40 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg (medium)
- 1 egg yolk
- 2/3 cup sugar
- 1/4 cup butter (softened)
- 1/4 cup milk
- 2 1/2 tsp baking powder
- 1 pinch salt
- almond flavoring
- orange flavoring
- 1 egg white
- as needed colored sprinkles
Tools
- Stand Mixer or food processor
- Baking sheet
- Parchment paper
- Brush
- Bowl
Preparation
Using the stand mixer (or a food processor), work the softened butter with the sugar.
Add a whole egg, an egg yolk, a pinch of salt, a scant teaspoon of almond and orange flavoring.
When the eggs are well blended, add the milk, then the sifted flour mixed with the baking powder.
Knead until you obtain a homogeneous and soft dough.
Divide the dough into portions weighing about 1 oz each. With a little flour, stretch them out into thin strips (1).
Fold each strip in half, braid it, and join the ends to form a doughnut (2). With these quantities, you should get about 20 doughnuts.
Place them on one or more baking sheets lined with parchment paper.
Brush the doughnuts with the egg white and sprinkle them with colored sugar sprinkles (3).
Place the baking sheets in a static oven at 356°F and bake the doughnuts for 15-17 minutes, or until they are lightly golden. Adjust time and temperature according to your oven’s characteristics.
The Easter doughnuts are ready, remove them from the heat and let them cool completely.
They keep for several days in a glass or tin container.
Tips and Notes
It’s normal for the dough to be soft, but if you can’t work it, let it rest in the fridge for 30-40 minutes.
You can brush the surface with milk instead of egg white.
FAQ
How can I decorate the doughnuts?
After baking, you can decorate the doughnuts with white glaze, made from egg white or powdered sugar and water.
How can I substitute the flavorings?
Instead of almond and orange, you can use lemon zest, orange zest, or vanilla essence.
