Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 12 | 60 minuti |
Ingredients
| 540 g | 00 flour |
| 2 | whole eggs and 4 yolks |
| 300 g | sugar |
| 50 g | butter |
| 1 | lemon zest |
| 500 mL | Long-life Whole Milk UHT Microfiltered Sterilgarda |
| 100 mL | Whipping Cream Sterilgarda |
| 3 | teaspoons of baking powder |
| 1 pizzico | of salt |
| 2 cm | of ginger root |
Prepare this recipe with:
Preparation
- Sift 500g of flour and combine it with 150g of sugar, 2 eggs, melted butter and the yeast.
- Knead until smooth, then refrigerate for 30 minutes.
- Roll out the dough with a rolling pin until it is 1 cm thick, cut into 12 discs and use a small glass to cut a small hole in the centre of each disc.
- Bake for 35 minutes in a preheated oven at 180°.
- Meanwhile, prepare the ginger cream by placing the Sterilgarda microfiltered whole milk and the Sterilgarda whipping cream, adding grated ginger.
- Beat the egg yolks with 150g of sugar until frothy. Add 40g of sifted flour and mix.
- Add the mixture to the one already obtained previously and cook over very low heat until boiling, stirring continuously.
- Allow to cool.
- Cut the donuts in half and fill them with the ginger custard.
- Serve and enjoy.
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 ...
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