Cantuccina Donut. A simple and quick donut to prepare: perfect for breakfast and snack time.
The Cantuccina Donut is very easy to prepare. It’s without butter and is perfect for both breakfast and snack time.
It’s called cantuccina because I added crumbled cantuccini into the batter, but you can add any cookies you like. For example, I’ve also tried it with chocolate star cookies and I can tell you they work great.
But let’s see right away how to prepare the Cantuccina Donut.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1 2/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup sunflower seed oil
- 1/2 cup milk
- 16 cookies (I use cantucci)
Tools
- 1 Bowl
- 1 Mixer
- 1 Donut mold
How to prepare the Cantuccina Donut
In a bowl, place the eggs and sugar. Mix with the electric mixer until you get a fluffy and frothy mixture.
Add the milk and oil and mix with the electric mixer.
Add the flour and baking powder. Mix with the electric mixer making sure not to create lumps.
Add the crumbled cantucci and mix with the electric mixer.
Pour the obtained mixture into a 8-inch donut mold, previously buttered and floured. If you want to take a look at my mold click here.
If desired, add granulated sugar on the surface, so a golden crust will form during baking.
Bake in a preheated static oven at 350°F and let it cook for about 30/35 minutes. Be sure to check the baking times based on your oven.
Remove from the oven, let it cool slightly, and serve.
