- Flour type 00 250 grams
- CANE SUGAR 100 grams
- Water 130 grams
- Sunflower seed oil 100 grams
- Eggs 3 • 130 kcal
- YEAST IN POWDER FOR DESSERTS 1 sachet
The donut cake with water is the recipe for making the "softest donut cake in the world" by Adelaide Melles. This light and fragrant donut cake is a perfect dessert for breakfast, which is very popular with children, and which is made without milk and without butter but only with water. This type of donut cake can also be a base for delicious variations with cocoa or completely vegan.
Whip the eggs with sugar and mix until you obtain a frothy mixture (1).
Add oil (2) and half the flour (3) and mix from the bottom to the top to make the ingredients tie together.
Add the other half of the flour and work the dough energetically (4).
Incorporate the water (5) and blend. Add the sieved yeast (6) and continue to amalgamate.
Pour 3/4 of the mixture into a donut cake mold (7), add the cocoa (8) and blend.
Bake the donut cake in water in a preheated oven at 180 ° for about 30 minutes, then remove from the oven and let it cool completely before removing it from the mold (9).