The glazed water donut without milk and butter is the softest, stays soft for days, perfect for those lactose intolerant, lemon and liquor flavored, easy and perfect for breakfast.
The classic grandma’s donut, very light, which you make at home with great ease and please both adults and children.
A recipe where you hardly dirty the kitchen, a bowl, a whisk, or a fork.
If you love preparing homemade, delicious, and soft cakes, also look at these other recipes immediately below:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients
- 2 eggs
- 2.5 oz sugar (1.4 oz inside and 1.1 oz to add on top for glazing)
- 1 pinch salt
- 2.5 oz extra virgin olive oil
- 1 cup water
- lemon zest (grated from 1 lemon)
- 1 tbsp liqueur (of your choice for desserts)
- 0.7 oz raisins
- 1.6 cups type 2 flour
- 1 cup whole wheat flour
- 1 packet baking powder for desserts
Tools
Below is a list of the tools I used to make the recipe.
For some, you will also find a clickable Amazon icon, so you can purchase them directly from here if you wish.
- 1 Bowl
- 1 Electric Whisk
- 1 Sieve
- 1 Fork
- 1 Spoon
- 1 Lemon Grater
- 1 Bundt Pan 8.5/9 inch
Steps
Put the grated lemon zest in a bowl with 1.4 oz of sugar.
Mix well with a spoon or with your fingers.
This step helps to release the essential oils from the lemon and makes the donut even more fragrant.
Add the eggs.
Beat with an electric mixer for 3-4 minutes, until you get a light and frothy mixture.
Pour the extra virgin olive oil in a thin stream, while continuing to mix.
Then add the water, the dessert liqueur, and a pinch of salt.
Put the raisins in a small bowl to soak for a few minutes until soft.
Drain them and add to the mixture.
Sift the flour together with the baking powder.
Incorporate them little by little, stirring gently with a spatula from the bottom up, to avoid deflating the mixture.
Grease and flour a bundt pan.
Pour the mixture into it and gently level the surface.
Spread the remaining sugar over the entire cake.
During baking, a delicious glazed crust will form, slightly crunchy.
Preheat the oven to 347°F in fan mode.
Bake for about 40 minutes.
Always do the toothpick test before taking out: insert it in the center of the donut, if it comes out dry, the cake is ready.
Storage of the Glazed Water Donut Without Milk and Butter
The glazed water donut without milk and butter remains soft for 2-3 days at room temperature.
Once completely cooled, cover it with a cake dome.
Alternatively, you can store it in an airtight container.
Keep it away from heat and humidity, so it retains its softness longer.
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