The Ferrara Donut or Brazadèla is a very simple dunking cake that reminds me of my childhood. For my parents, both from Ferrara, it was the dessert made for the whole week. I remember my father, after lunch, would cut a slice and dip it in wine while for me it was breakfast. Back then, we didn’t have a donut mold, so we placed the lower part of the moka in the center of the pan. It’s nice to remember the kitchen of the past!
Other recipes
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 with 9.5-inch pan
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
- Energy 425.34 (Kcal)
- Carbohydrates 71.37 (g) of which sugars 27.13 (g)
- Proteins 9.41 (g)
- Fat 13.11 (g) of which saturated 7.86 (g)of which unsaturated 4.84 (g)
- Fibers 1.43 (g)
- Sodium 22.43 (mg)
Indicative values for a portion of 122 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
- 4 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsp butter (melted)
- 1/2 cup milk (warm)
- 2 eggs (medium)
- 1 egg yolk (for the surface)
- 1 packet baking powder
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
- 4 tbsp sugar sprinkles (for decoration)
Tools
- Kitchenscale
- Worktop
- Donut Mold
Steps
Prepare the oven at 347°F in static mode. Sift the flour onto the worktop and form the classic fountain with a well in the center. Pour in the 2 whole eggs, sugar, grated lemon zest, baking powder, a pinch of salt, and alternately add the warm milk and cooled melted butter little by little. Mix initially with a fork and then with hands. Knead until a firm dough is achieved.
On a floured worktop, shape the dough into a loaf and close it into a ring. Butter and flour the donut pan and place the dough in it. Brush the surface with the egg yolk, sprinkle with sugar sprinkles, and bake. Cook in the middle of the oven for 40 minutes, always checking. Let it cool, and the Ferrara Donut or Brazadèla is ready to be dunked in milk or wine.
Storage
The Ferrara Donut or Brazadèla keeps covered with a cloth for a week.
