Kamut tender donut




  • KAMUT 500 gr
  • Sugar 90 gr
  • Oil170 ml
  • White Wine 170 ml
  • Vanille 1 bacca
  • Salt 1 gr
  • Yeast 16 gr
  • Lemon 1


Prepare the pastry on a blend of Kamut, sugar, salt.
Form a fountain and crook mix with remaining ingredients.
Knead until you get a smooth paste.
Form a ball and keep it in the refrigerator for 20-30 minutes.
Forming the donuts with the bag Poosh on baking paper.
A liking sprinkle donuts with sugar.
Cooking temperature 180 ° for about 15 minutes



Biologica kamut 1kg
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