Servings:
6
Prep time:
20
Cooking time:
15
INGREDIENTS
- For milk:
- - 250 g of coconut milk
- - 25 g of sugar cane Probios
- - ¼ vanilla bean
- For the donuts:
- - 30 cherries
- - 150 g of wheat flour type 0 Probios
- - 25 g of corn flour
- - 80 g of sugar cane Probios
- - 110 g of orange juice
- - 90 g of corn oil Il Nutrimento
- - 1 teaspoon grated lemon rind
- - 6 g of cream of tartar
INSTRUCTIONS
- Mix in a bowl the flour with corn flour, add the sugar, stifted cream of tartar and lemon zest.
- Stir, in part, the oil with the juice, then mix them with the flour working the mixture for a few minutes. If you have one transfer the mixture into a pastry bag.
- Halve the cherries and place them with the cut end up on the bottom of a large mold for muffins, then spread in the compound (alternatively, use a mold for filling muffin half height). If you use metal molds, oil them before filling.
- Bake the cakes at 180 ° C for 15 minutes. Let the donuts cool completely before you take them out the molds.
- Simmer the coconut milk in a saucepan with the sugar and the vanilla bean open for about 3 minutes.
- Take out the donuts, or cupcakes and put on the dishes and serve with aromatic milk poured into transparent glasses.
