Ciambella alla Confettura di Gelso Nero

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 3 eggs
- 200 g type 1 flour
- 50 g potato starch
- 50 ml milk
- 100 g erythritol or cane sugar
- 100 ml sunflower seed oil
- 1 lemon
- 1 sachet of baking powder
- 1 pinch of fine salt
- icing sugar to taste
- 1 pack of black mulberry jam

  • Cooking time

    45

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

Preparation

- Take a bowl and crack the eggs into it. It's best if they're at room temperature, so they'll whip up more easily.
- Add a pinch of salt and the erythritol or brown sugar, and beat with an electric mixer until frothy. This will take about 5 minutes.
- Still beating, add the seed oil, the milk and the grated lemon zest.
- Then add the sifted type 1 flour, the potato starch and the yeast, mix on speed 1, until all the ingredients are combined and the mixture is smooth and without lumps.
- Pour the batter into the donut pan and level it.
- Pour the black mulberry jam over the dough, leaving the edges aside, pressing lightly to make it drip down slightly.
Bake at 180 degrees Celsius for 30 minutes, then reduce the temperature to 170 degrees Celsius and bake for about another 15 minutes. Before removing from the oven, test with a toothpick. If it's not cooked through, bake for another 5 minutes.
- Once cooked, let it cool completely. Then invert it onto a serving plate, pressing lightly on the mold.
- Dust generously with powdered sugar and the donut is ready to be enjoyed!

Suggestions

Avoid opening the oven during the first 25 minutes of baking to avoid compromising the rising process. Check for doneness with a toothpick: it should come out clean, while the jam-covered side will be slightly moist.
Store the mulberry jam donut at room temperature for 3 days, otherwise store it in the refrigerator in an airtight container or wrapped in cling film.

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