Donut with Olive Oil: the traditional recipe

In this article, we bring you extra virgin olive oil donut without butter, one of the most beloved and easy-to-make traditional Italian desserts.

Ciambellone with Extra Virgin Olive Oil brings to the table a wholesome food to enjoy for breakfast or to pamper ourselves i, every moment of the day. This traditional cake is the healthier and ‘homegrown’ variant of the butter donut and is the child of the gastronomic tradition handed down from our peasant civilization.

The result you can achieve, following simple steps, is that of an ultra-soft, delicate, more digestible and much lighter cake than doughnut variants prepared with saturated fats. Recall how EVO oil remains the food in the kitchen allied to our health and how it should never be missing from our table every day. Let us move on, now, to the recipe for our oil donut, recommending that we prefer Extra Virgin Oils of 100% Italian quality, so we invite you to visit the oil selection proposed by the Apulian company, Frantoio Congedi.

Ciambellone Recipe with Extra Virgin Olive Oil: the ‘two-tone’ variant.

To make our tasty Donut with EVO Oil, all you need to do is get fresh ingredients that are very easy to find even in the pantry. The variant we propose is the variegated cocoa variant, which is very soft and delicious.

Donut without butter: Recipe for 10 people

• 350 g. of 00 flour
• 250 g. of caster sugar
• 3 whole eggs
• 130 ml. of milk or thick white yogurt
• 130 ml. of Extra virgin olive oil – Light
• 1 sachet of baking powder
• 1 sachet of vanillin
• 2 tablespoons of bitter cocoa
• powdered sugar to taste. (Optional.

How to prepare cake with oil:

1. Whip the eggs well in a bowl with the caster sugar, helping with a whisk or electric mixer. until frothy in consistency (about ten minutes);
2. Add the milk and EVO oil to the mixture at a trickle, continuing to stir;
3. Turn, now, to the sifted flour together with the baking powder, pouring them in sprinkles, always continuing to mix the mixture well;
4. Last, add the lemon zest and vanillin and mix until smooth and homogeneous;
5. Grease and flour an approximately 22-cm cake mold and pour in some of the mixture. Add the sifted cocoa to the remaining mixture, and continue to mix well, then pour it into the mold;
6. Bake at 180 degrees in the preheated oven for about 40 minutes, lowering the temperature to 170 degrees the last 10 minutes;
7. Let the doughnut cool and dust with powdered sugar, if preferred. Here is your Donut with Extra Virgin Oil ready to enjoy hot or cold!