1 RECIPE PER MONTH: OCTOBER
250 g of plain flour
50 g of potato starch
200 g of sugar
1 small cup of Tatanoso virgin olive oil
Juice of 1 squeezed lemon
1 pinch of salt
1 sachet of yeast
150 ml of milk
Grease and flour a donut mold. In the meantime, preheat the oven to 180 ° C.
Place the eggs at room temperature in a bowl, add the sugar and a pinch of salt.
Bind the mixture well, then add the grated rind of the lemon and then the olive oil.
Once the oil has is completely absorbed, gradually add the juice of one lemon.
Then, pour the flour together with the starch and baking powder and mix until a soft cream-like texture is obtained. If you need to soften the mixture, add a little more lemon juice or a little milk at room temperature until a homogeneous and fluid compound is achieved.
Pour the mixture into the mold with the help of a spatula.
Bake the donut in oil in a static oven preheated to 180 ° for about 50 minutes; if the oven is ventilated, cook at 150 ° for about 40 minutes. Test the consistency with a toothpick and keep it in the oven for 5 minutes before turning it out.
The lemon can be replaced by an organic orange.
For those with a sweet tooth, add a spoonful of cocoa to about three quarters of the mixture and drizzle it in circular patterns on top of the white mixture in the donut mold.