Time: 20′ prep + 30′ cooking
200 g sieved spelt flour or 00 flour
160 g of caster sugar
120 g of soft butter
3 tablespoons of Storica Nera
1 teaspoon vanilla extract
1/2 teaspoon baking powder
A pinch of salt
Allow the butter to soften at room temperature and preheat the oven to 180° C.
Using a fairly large bowl, work the butter with the sugar until it’s creamy. Combine with eggs, incorporating them well into the mixture, and flavour with the vanilla extract and Storica Nera. Mix together the flour and baking powder adding a pinch of salt, then add them to the mixture blending them well. Grease and flour a donut mold and pour the dough into it, leveling it with a kitchen spatula.
Bake the donut and cook it for 25 to 30 minutes. Before removing it from the oven, check that it is cooked by sticking a toothpick in it. Allow it to cool, remove it from the mold by letting it cool completely on a wire rack. Finally, sprinkle it with powdered sugar.