Until last year, I had no idea about the Easter donut or … the pizzo palumbo, even though I live just a few kilometers from the town of Lucera in the province of Foggia, where it reigns supreme on every table on Easter day.
Then, thanks to a friend of my son who let him taste it, and seeing his enthusiasm in describing the deliciousness of the dessert, I got curious, asked for the recipe from my son’s friend’s mom, and did some research; discovering that it is a widespread dessert throughout Daunia… hence I absolutely had to make it … and here it is!
Being a traditional dessert, it has very few ingredients and a truly simple execution, suitable for everyone. But about the deliciousness and how soft it is … believe me; it’s amazing! Extraordinary for breakfast! Moreover, it is lactose-free (in this version) so it is suitable for those intolerant.
So this year, in addition to the pastiera, the colomba and the inevitable Easter egg, my table will also feature U pizz Palumb (in dialect) literally piece of dove.
READ AT THE END OF THE RECIPE FOR TIPS AND INGREDIENT SUBSTITUTIONS
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: Easter
- Energy 293.50 (Kcal)
- Carbohydrates 45.88 (g) of which sugars 27.95 (g)
- Proteins 4.34 (g)
- Fat 11.68 (g) of which saturated 2.65 (g)of which unsaturated 8.25 (g)
- Fibers 0.46 (g)
- Sodium 25.67 (mg)
Indicative values for a portion of 80 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
The Easter donut or … the pizzo palumbo
- 2 cups all-purpose flour
- 7 tbsp potato starch
- 3/4 cup sugar
- 3 eggs
- 1/2 cup lactose-free milk
- 1/2 cup rice oil
- 1 packet baking powder
- lemon zest
- 1 egg white
- 3/4 cup sugar
- lemon (a few drops)
- colored sprinkles
Tools
- Pan 26 cm ring mold
Preparation of The Easter Donut or … the Pizzo Palumbo
Use room temperature eggs as they whip better
– Beat the eggs with the sugar for at least 10′, add the oil slowly while still mixing with the spatula (to prevent splashing), then add the milk.
Pour the previously sifted flour, add the potato starch sifting directly into the batter and add the lemon zest (and the vanilla optional). Finally, sift the baking powder.
– If you have whipped the eggs with the sugar for a long time and incorporated the other ingredients as indicated, you will obtain an almost white, homogeneous batter without lumps.
– Mix well with the spatula.
– Grease and flour the pan, then pour the batter and bake in a preheated oven at 350°F for 25′ (convection) or 355°F for 30′ (static); always check with a toothpick, which should come out dry.
– A few minutes before taking the cake out of the oven, prepare the glaze by quickly mixing the ingredients together.
– Remove the cake from the oven, wait about ten minutes and turn it out onto a wire rack with a plate underneath.
– Pour the glaze over the entire surface of the donut and decorate with the colored sprinkles.
Tips and Storage:
– It keeps at room temperature, in the cupboard.
– If you want, you can increase the sugar in the batter to 1 cup, but I find the dose I give you, after years of experimentation, to be correct.
– If you want, you can increase the sugar in the batter to 1 cup, but I find the dose I give you, after years of experimentation, to be correct.
Ingredient Substitutions:
– Lactose-free milk can obviously be replaced with regular or plant-based milk.
– If you want to use type 1 flour instead of all-purpose, the result will still be very soft.
– The rice oil can be replaced with olive oil (mine is too strong in flavor) or seed oil.
