INGREDIENTS
- 300 g 00 flour for cakes;
- 180 g granulated sugar;
- 3 whole eggs;
- 130 ml sunflower seed oil;
- 130 ml of milk;
- 1 sachet of baking powder;
- 70 g of bitter cocoa;
- 1 sachet of vanilla
STEP
- Pour the whole eggs into a bowl and whisk with the sugar until the mixture is light and frothy;
- Add the oil and milk little by little and continue beating until they are well combined with the eggs and sugar;
- Add the sifted flour a little at a time, then the sifted yeast;
- Mix the dough very well;
- Butter and flour a 24cm bundt pan and pour in 3/4 of the mixture;
- Add the sifted bitter cocoa to the remaining mixture and mix well;
- Very delicately pour the dark mixture onto the light mixture;
- Cook in the oven (already hot) at 180 degrees for approximately 30 minutes (remember, if it starts to brown too much, open the oven only after 20 minutes and cover with a sheet of baking paper and continue cooking);
- Bake, let cool, transfer to a nice serving dish and serve with a nice coffee or cup of milk for the little ones… fabulous!!!!
NOTE
The two-flavored donut can be stored for 3-4 days, covered under a glass bell. It can be frozen, perhaps in slices to be defrosted and slightly reheated when needed.
