Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 90 minuti |
Ingredients
| 260 g | 00 flour |
| 80 g | potato starch |
| 200 g | sugar |
| 250 g | Sterilgarda ricotta |
| 100 mL | seed oil |
| 100 g | powdered sugar |
| 4 | egg |
| 1 | lemons |
| 1 bustine | baking powder |
| 2 cucchiai | water |
Preparation
- Break the eggs, add the sugar and mix with an electric mixer.
- Add the lemon zest and juice.
- Combine the oil, ricotta and potato starch; gradually add the flour and yeast.
- Pour the mixture into a greased and floured donut mold and bake at 180° for 45 minutes
- Meanwhile, prepare the icing by bringing the water to the boil and adding it to the icing sugar one spoonful at a time.
- Remove the donut from the oven and once cooled, brush with the water glaze.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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