• 1 hour 15 min
  • Low

Wholemeal donut with carrots, walnuts and cinnamon

120 g of Soft wheat flour type 1
100 g of Wholemeal flour
150 g of carrots net of waste
2 pineapple fats
40 g of the pineapple juice
180 g of seed oil
2 whole eggs
280 g of sugar
30 g of starch or cornstarch
6 g of baking soda or baking powder
1 teaspoon of ground cinnamon
3 g of fine salt
30 g of shelled walnuts
Powdered sugar q.s.
First, grate the carrots with a grater with narrow holes, chop the pineapple slices and dip them in their juice, chop the walnuts and set aside.
In a large bowl combine the liquid parts with the addition of sugar, cinnamon and salt. Work until the mixture is smooth, then add the carrots and pineapple with the juice.
Separately, mix the flours, starch and baking soda, mate in the dough and finally add the walnuts.
Grease and flour the mold and pour the mixture, then cook at 160° and in ventilated mode for about 45 minutes: if it gets too dark, place an aluminum foil on the surface of the mold.
Once cooked, take it out of the oven and let it rest on a grid, then shape it once completely cooled to avoid breaking.
Decorate with icing sugar and serve.

In cooperation with Il dolce di Alice

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