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The sweet soon done is the classic grandmother's donut, the one we have all eaten at least once in our life. Honestly, I've never done it before, but chef Antonio Sorrentino talked about it during a live on Facebook and I finally wanted to try it. I'm sure that every grandmother will have her own traditional and very personal recipe, so don't want me if you have a different variant (if you like, however, you can always leave it in the comments): this, quite simply, is my version. Being a basic recipe, if you want you can create variations, adding aromas, chocolate chips, dried fruit or whatever ... I find it perfect even as it is, with just a hint of powdered sugar;)
How to do the soon done
Melt the butter, then let it cool and in the meantime, separately, whisk the eggs very well with the sugar and a pinch of salt.
Add the milk to the butter, then incorporate them into the egg mixture together with the herbs, finally add the sifted flour and yeast.
Once you have a homogeneous mixture, pour it into the greased and floured mold.
Bake for about 45 minutes in a preheated static oven at 170 ° C (always do the toothpick test before taking out).
Presto done is ready: let it cool down, then decorate with icing sugar and serve.