The Two-tone donuts with cream and cocoa are perfect for breakfast and ideal for tea time. It’s a very simple and fairly quick recipe to prepare. The only problem you might encounter is shaping the donuts, which will become easier and more precise with practice. Don’t worry if at first they are of various sizes or a bit crooked, because the important thing is that they taste good. I usually store them in a tin box or a glass jar with an airtight seal for several days. This way, they don’t harden or soften and remain crisp. At this point, why not try them right away?
For the procedure, I made a small video, available on the pages of Facebook, Instagram and Pinterest.
If you like homemade cookies, then you should not miss the upcoming recipes
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20/30 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Cream mixture
- 1 cup type 2 flour
- 1/4 cup brown sugar
- 3 tbsps softened butter
- 1/2 teaspoon honey
- 1 tsp gluten-free baking powder
- 1 tbsp and a half fresh cream
- 1 cup type 2 flour
- 1/3 cup sugar
- 3 tbsps softened butter
- 2 tbsps unsweetened cocoa powder
- 1 tbsp milk
- 1/2 egg
- 1 tsp baking powder
Tools
- 2 Bowls
- 1 Electric whisk
How to prepare Two-tone donuts with cream and cocoa
To prepare the Two-tone donuts with cream and cocoa, set up your workspace with the necessary tools and pre-measured ingredients.
This way, everything will be at hand, and your work will be simpler and faster.
The first thing to do is to prepare the half egg for the cocoa base right away.
Crack an egg and let it drop into a small bowl placed on the scale already tared.
Weigh it, beat it well with a fork, take the needed amount and set it aside in another small bowl.
Cream mixture: put the butter and sugar in a bowl and work them until you get a whipped cream.
Add the liquid cream, honey, and after mixing, also add sifted flour and baking powder.
Knead, form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Cocoa mixture: again, work the butter with the sugar, and once you have a cream, add the half egg and milk.
Pour in the flour, baking powder, and previously sifted cocoa powder.
Mix until you obtain a dough ball, which you will also cover with plastic wrap.
Let it rest in the refrigerator along with the previous dough for at least 30 minutes.
After the necessary time, remove the plastic wrap and start shaping your doughs.
Take small quantities from each and form cylinders 3/8 inch thick and as long as you like.
The size and number of donuts you will get will depend on how long the cylinders are.
I suggest not exceeding 2 1/2 inches for each dough.
Once the two cylinders, cream and cocoa, are ready, slightly overlap them to form a donut.
Continue this way until both doughs are used up:
As you shape the donuts, place them on a baking tray lined with parchment paper.
Let them rest in the refrigerator as you prepared them while you preheat the oven.
Bake in a preheated oven at 356°F for about 15 minutes.
Once baked, separate the donuts if they stuck together, and let them cool on a wire rack.
Serve your Two-tone donuts with cream and cocoa only when they are completely cooled.
Tips, variations, and storage
The donuts can be kept perfectly for several days, but inside a tin or glass jar with an airtight seal.
Don’t worry if they don’t turn out perfect, because they are handmade and not made with a mold, those that are all the same are surely industrial.
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