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https://www.raiplay.it/programmi/esem... - Daniele prepares a zuppa inglese donut. He starts by whipping the eggs with the sugar, adds the oil, the sifted flour with the yeast and dilutes with milk. Once the ingredients are well mixed, he divides the dough into two parts and adds the bitter cocoa to one and a little more milk to the other. He butters and flours a donut mold, pours a few spoonfuls of the two mixtures on the bottom and mixes them lightly with a wooden skewer. Place the ladyfingers broken in half and soaked in alchermes in the center, arranging them in a radial pattern. Pour the custard into the mold and complete with the remaining mixtures. He chops the chocolate into flakes and sprinkles it on the donut before baking it at 170° for about 40 minutes. Serve warm. Ingredients: 320 g of 00 flour 4 eggs 140 g of sugar 140 ml of seed oil 140 ml of milk 1 sachet of yeast 40 g of bitter cocoa ½ l of custard 150 g of Alchermes ladyfingers 60 g of dark chocolate Cooking: 170°c for 40 minutes