The cookies shaped like donuts are easy to prepare and delicious for a nutritious breakfast, without butter but with vegetable fats (preferred) and little sugar.
They are an ideal solution also for those who don’t have time for breakfast in the morning.
Just pack them in a bag and put them in your purse to take out during a work break.
They are also suitable for small children as a substitute for packaged croissants, which, as we know, contain preservatives, colorings, and it’s good not to overindulge. Instead, we can offer them soft and genuine donut-shaped cookies.
Moreover, they have the advantage of not crumbling like snacks and are also practical.
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups Flour
- 3/4 cup Sugar
- 1 packet Baking Ammonia
- Lemon Zest (1 grated lemon peel)
- 3 Eggs (2 for the dough, one for brushing)
- 1 cup Milk
- 1 cup Extra Virgin Olive Oil
Tools
- Piping Bag
Preparation
Put the flour, sugar, eggs, grated lemon peel, extra virgin olive oil, and a pinch of salt in a large bowl.
Dissolve the baking ammonia in warm milk and pour it into the container with the other ingredients.
Work with the beaters until you obtain a fluid dough.
Grease and flour a large cake mold.
Fill the pastry bag and form the “Donut Shaped Cookies” as indicated, well spaced apart, otherwise they may stick to each other during baking as they increase in volume.
Brush the top with the beaten egg and sprinkle a bit of sugar on each cookie.
Place the mold centrally, at 536°F and bake in a convection oven for about 13/15 minutes.
Let them cool before serving, even if the temptation to eat them warm is too strong.
Donut Shaped Cookies
Donut-shaped cookies are fragrant and genuine and can be stored for a long time, at least a week, not more than ten days. It’s better to keep them in a closed container or cookie jar.
The smell of ammonia that is perceived during baking is not noticeable at all when eating the cookies. Just simply air out the kitchen after baking the cookies.
Finally, they can also be useful as a school snack.
Come and take a peek on the Pinterest of The Cook Who Recovers
