The cold season stimulates the desire for hot drinks that immediately bring us a sense of contentment and pleasure, especially when accompanied by a simple, light and old-fashioned sweet such as this Coffee-flavoured oil doughnut.

A few ingredients, a non-stick mould and the handy release agent spray are all you need for a guaranteed result.

You can use the Coffee-flavoured oil doughnut either as a dessert at the end of a meal, accompanying it with a cream of your choice, a scoop of ice cream, a spoonful of jam or a small glass of coffee liqueur, or enjoy it at breakfast accompanied by a refreshing and invigorating yoghurt.

More breakfast ideas? Try the Brioche braid.

Coffee-flavoured oil doughnut

46g carbohydrates per 100g

Ingredients

125g sugar
100g potato starch*
100g wholemeal rice flour*
100g water
100g coffee
100g seed oil
50g corn starch*
3 eggs
16g baking powder*
cinnamon powder
tonka bean

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

With an electric whisk, whip the eggs with the sugar until white and frothy, add the oil in a trickle, the warm coffee and water.
Very slowly incorporate starch, flour and baking powder by sifting and continuing to stir.
Flavour with cinnamon and grated tonka bean. Grease and flour a mould and pour in the mixture.
Bake in a static oven preheated to 180°C for about 40 minutes.