Choose the right flour
Flour is the main ingredient in the recipe, and on its correct choice depends the flavor and texture of our doughnut. We recommend that you use type 0 wheat flour, which guarantees a more elastic and consistent dough than 00, and to add some rice flour, which is essential to make the final result softer and crumblier. We chose the Farchioni type 0 wheat flour, specific for cakes, obtained exclusively from carefully selected Manitoba wheat. One important recommendation: before using them, remember to sift both flours., to prevent lumps from forming in the dough.
Buy the freshest eggs
Of course, for a perfect bundt cake, the fresher the eggs the better.
Recognizing them is not difficult:
- Shaken close to the ear, they should not make any noise.
- Put against the light, the inner tube (the space between the egg and the shell) should be small.
- Once opened, yolk and albumen should be firm, cohesive with each other, and not appear watery.
Remember that, for perfect dough, eggs should be used at room temperature: take them out at least half an hour beforehand from the refrigerator.
Donut is better than oil
We are all used to making cakes with butter, but using extra virgin olive oil many times is the best choice, not only for a health fact, but also for a much better final yield.
In fact, EVO oil is able to keep all its organoleptic properties intact even after high-temperature cooking, and to give the doughnut a browning and fragrance that will last.
For our recipe we have chosen Organic Farchioni Extra Virgin Olive Oil, produced from carefully selected olives in the best growing areas. Characterized by a subtle aroma and a delicate, slightly fruity taste, it is perfect for enriching our doughnut, without covering the flavors of the other ingredients.
