SAVOURY DONUT WITH ZUCCHINI AND SPECK

The recipe for the quick savory donut, a rustic donut with zucchini that is soft and fluffy, shaped like a savory bundt cake. A simple and super quick recipe! I chose to prepare the savory donut with zucchini and speck, which are a combination that I love, but you can choose to make it filled with any cheese or cured meat or with other vegetables. An ingenious recipe that can be adapted to your tastes, making it different every time. The secret of its softness is the philadelphia cheese (or ricotta), which is added to the dough, and which gives this particular consistency, soft even for days. The savory doughnut is prepared with instant yeast, so there is no waiting time. It is prepared with a hand whisk and off in the oven. You can prepare the quick savory donut to eat as a snack, as an appetizer, or to serve in a savory buffet. It is also easy and very comfortable to transport for trips out of town, picnics, or to the sea or to the mountains. Here is the recipe for the quick savory donut!

Ingredients

Donut mould 24 cm

200 g flour

140 g Philadelphia cheese

100 ml Whole milk

30 ml Seed oil

30 g Parmigiano Reggiano

3 medium eggs

1 sachet of instant yeast for savory preparations

200 g (approx. 2 medium/small) Zucchini

100 g Speck

Salt, pepper

Preparation

Preheat the static oven to 180°C. Trim the courgettes and grate them with a grater with large holes. Weigh 200 g and put them to drain, just long enough to prepare the dough for the savory donut. Cut the speck into strips or cubes. Put the eggs in a bowl and beat them together with the milk and seed oil, using a hand whisk. Add a good pinch of salt and a sprinkling of pepper. Add the philadelphia cheese, grated Parmesan cheese, sifted flour together with baking powder and mix everything together. Lightly squeeze the courgettes and add them to the dough, together with the speck, keeping aside some of these ingredients for the decoration of the surface. Grease and flour a 24 cm diameter donut mold very well. Pour the dough inside and level out. Decorate the surface with the courgettes and speck kept aside and bake in a static oven preheated to 180°C for 35 minutes. Do the toothpick test and adjust with your oven. As soon as it is ready, take it out and let it cool in its mold. Then serve.

Note

The Rustic Savory Donut with Zucchini can be kept in the refrigerator for 2-3 days, covered with plastic wrap or aluminum foil. You can also freeze it. Excellent hot, but also at room temperature.