This doughnut is the easiest one I've made so far and I think for you too.

It's a cake that you can make at home with just a wooden spoon and a bowl because it doesn't need kneading or any perfect science: just the love of what you love. #hechoencasaconamor And time will do it all for you.


  • 170 g warm water (not more than 38 degrees)*
  • 6 g baker's dry yeast or 18 g fresh baker's yeast
  • 8g salt
  • 3 large eggs lightly beaten (weighing about 170-175 g)
  • 90 g honey
  • 170 g unsalted butter, melted
  • 515 g white wheat flour
  • 1 egg beaten with a little water to paint the bread
  • 2 teaspoons orange blossom water
  • the zest of one Orange
  • zest of 1 lemon
  • 70 g chopped walnuts
  • 1 candied orange
  • 1 tablespoon moistened sugar


Mix the yeast, salt, eggs, honey, orange blossom guapa and orange and lemon zest, and the melted butter with the water in a large bowl or container with a lid.

Add the flour and chopped walnuts, and using a wooden spoon or a Danish mixer (which is my favorite utensil for doughs) mix until all the flour is incorporated. We may need to mix the last part with our hands so that all the flour is well integrated.

Cover (cover without sealing tightly) and let stand at room temperature for about two hours. Put it in the fridge for at least 3 hours (I leave it overnight).

Form the roscón or the balls.

Place on a baking tray and cover with plastic wrap and let stand for 90 minutes

Garnish with the candied orange, moistened sugar and walnuts.

Preheat the oven to 175 degrees depending on hot air or convection and place a grid in the center.

Brush the top of the balls with beaten egg and decorate with the candied orange, moistened sugar and walnuts.

Bake for about 20 minutes until golden brown. Let it cool completely on a wire rack before slicing. You can serve it with whipped cream, and enjoy!

Tips and Tricks

  • If we forget the eggs in the fridge, we can put them in warm water (not boiling) for a couple of minutes to gently remove the cold.
  • * It is also important that the water we add is warm so that it activates the yeast and the lifting is perfect, but no more than 38 degrees because the yeast would not work then and the dough would have to be thrown away.
  • For the rest in the fridge for three hours, you can leave it overnight and resume it the next morning. It's what I usually do and the taste of the dough is brutal
  • Preparation time: 15 minutes and resting times: 2 hours + 3 hours in the fridge at least + 90 minutes + 25 minutes in the oven
  • Difficulty: easy
  • Servings: 16

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