Christmas Donut
A soft and fragrant Christmas ring cake, made with butter, eggs, and lemon zest, then decorated with red and green candied cherries. A simple, homemade dessert, ideal for holiday breakfasts or as a light dessert after a hearty meal.
Servings: 8 persone
Equipment
- 1 oven
Ingredients
- 240 gr. Flour
- 150 gr. Soft Butter Plus a Bit for the Mold
- 150 gr. Sugar
- 4 nr. Eggs at Room Temperature
- 1 bustina Baking Powder
- 1 nr. Lemon
- 1 pizzico Salt
Instructions
- Sift the flour (minus a tablespoon) with the baking powder.
- Put the butter in pieces in a bowl, add the sugar and a pinch of salt and work it for a long time with a wooden spoon until you have a fluffy and foamy mixture.
- While stirring, add the eggs one at a time, not adding the next until the previous is fully incorporated, then gradually add the flour with the baking powder.
- Work the dough energetically for a few minutes: it should be quite compact and firm.
- Grease a ring mold (diameter 24 cm), flour it, and shake to remove excess flour.
- Pour in the dough, which should reach about 3/4 of the height, and level the surface.
- Place the donut in a preheated oven at 180 degrees and bake for about 70 minutes.
- Before removing it from the oven, prick it with a skewer: if it remains perfectly dry, the baking is complete.
- Let the donut cool in the mold before unmolding.
- To decorate, dip each small fruit with a toothpick and cover the entire surface of the donut, filling the gaps with green leaves.
- You can prepare the donut well in advance: wrapped in wax paper or stored in a tin box, it keeps well for a week.