Directions
- 1To make buttermilk, add lemon juice to warm milk
- 2In a large bowl, break eggs and add sugar.
- 3Mix the ingredients with an electric mixer at maximum speed for about 2 minutes, until the mixture is clear and frothy.
- 4Reduce the speed of the mixer to the minimum and slowly add the seed oil.
- 5Add grated lemon zest, vanilla extract and a pinch of cinnamon.
- 6Add the buttermilk.
- 7In a separate bowl, weigh the flour and add the baking powder and salt.
- 8Add the flour mixture to the bowl in two parts.
- 9Mix at low speed until there are no lumps.
- 10Pour the mixture into a greased and floured donut mold.
- 11Bake at 180°C in a static oven for 35~40 minutes.
- 12Remove from oven and let cool for at least 10 minutes.
- 13Once cooled, dust with icing sugar.
Ingredients
- 160 g tiepido latte
- 1 cucchiaino succo di limone or aceto di vino or di mele
- 3 uova bio
- 180 g zucchero
- 90 g olio di semi di mais or il vostro olio di semi preferito
- 0.5 scorza grattugiata di limone
- 1 cucchiaino estratto di vaniglia
- un pizzico cannella
- 290 g farina 00
- 16 g lievito per dolci
- un pizzichetto sale fino
Equipment
bowlwhiskspatulaoven22 or 24 cm diameter mold
Tips
- You can store it at room temperature under a cake bell or in an airtight container for 3~4 days
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