Ingredients for 6 pieces:
- 65 g of Ruggeri spelt flour
- 40 g of peeled hazelnuts
- 40 ml of seed oil
- 80 g of sugar
- 2 eggs
- 35 g of bitter cocoa
- a few spoons of milk
- 1/2 teaspoon baking powder
- as desired:
- cinnamon powder to taste
- cloves to taste
- coffee powder to taste
- icing sugar for dusting
-
10 g of salt
Procedure:
- Preheat the oven to 180°C.
- In a food processor, chop the hazelnuts, cloves and sugar (in the Thermomix: 6'' speed 9).
- Add the eggs and mix (in the Thermomix: 30'' speed 3).
- Combine the flour, seed oil, cocoa, cinnamon and coffee and mix (with the Bimby: 1 min. speed 5).
- Add a few spoonfuls of milk to soften the mixture, add the yeast and mix well (with the Bimby: 15'' speed 5.
- Transfer the mixture into the donut pan and bake in a hot oven for about 20-25 minutes, do the toothpick test: if it comes out clean and dry the donuts are cooked.
- Allow the donuts to cool in the mold before unmolding and serving after dusting with icing sugar.
Note: for the variant with white chocolate sauce, melt 90 g of white chocolate in pieces with 75 ml of cream and vanilla flavouring (with the Bimby: 2-5 80°C speed 3).
