These Easter doughnuts with chocolate cream have been the result of two cravings this afternoon: a traditional sweet but with all the flavor of chocolate.

The recipe is traditional all your life and they are very simple to prepare. I usually serve them dipped in sugar and cinnamon, but today we changed the presentation.

But my son wanted some chocolate today so we accompanied them with some cream and they turned out to be a hit. I hope you like them too. You'll tell me.


For the doughnuts

  • 150 g sugar
  • 3 eggs
  • the zest of 1 orange
  • the zest of half a lemon
  • 500g wheat flour
  • 2 teaspoons Royal-style yeast powder
  • 100ml extra virgin olive oil heated and then tempered
  • 1 teaspoon pure vanilla extract
  • 50ml aniseed liqueur or water or orange juice
  • 1 pinch of salt

For frying

  • abundant olive oil

To finish them

  • a little chocolate cream, or chocolate with hazelnuts and sugar to batter


In a saucepan, lightly heat the oil if it gets to smoke. We put it in a bowl and booked.

In a bowl put the eggs with the sugar and orange and lemon zest and beat well until you get a sparkling and soft cream.

In another bowl mix the flour with the yeast and a pinch of salt. Reserve

Add the already tempered olive oil and anise, water or orange juice and return to meclar a minute or two.

Using a strainer, sift half the flour mixture over the bowl and whisk again.

Add the rest of the sieved flour and finish kneading. We take the dough out of the bowl and knead a minute by hand. If the dough does not stick to the worktop it is ready to let it rest. If you stick knead a little more. Return to the bowl and cover with a cloth. Let stand for at least half an hour.

After the resting time, we put some oil in our hands and start forming balls. We'll make them the size of a golf ball or something smaller and with the same finger we make a hole in the center.

We prepare a dish with an absorbent paper and set aside.

In a large frying pan, heat the oil. When it's hot, fry the doughnuts, four or five at a time. We're turning them around until they're golden all over the place. It is important that the oil is not too strong as they would be golden on the outside but raw inside.

We put them on the plate with absorbent paper.

We can also bake them. At 180 degrees about 20 minutes turning them after 10 minutes. The texture won't be the same but they'll be very rich too.

Then we went through some sugar and finished them with a little chocolate.

To do this we temper a little chocolate cream on the mic and put it in a pastry sleeve or a bag of frozen. We make a small cut and spill the cream on the zig zag doughnuts, and ready to enjoy!

Tips and Tricks

  • The doughnuts can be prepared by hand or with electric mixer but with an electric mixer is much more comfortable and it gives me the feeling that they are softer, but by hand they come out very rich too
  • Difficulty: easy
  • Preparation time: 15 minutes plus rest time
  • Servings: 22 doughnuts depending on size

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