from Rigoni di Asiago, Nocciolata, Sweet
  • Level
  • Duration
    15 min. (Preparation)
    10 min. (Cooking)
  • Portions
    6 donuts


For the donuts
  • 1 egg
  • 65 gr sugar
  • 60 gr almond milk
  • 60 gr natural yoghurt
  • 30 gr butter
  • 140 gr flour
  • 1.5 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 pinch of salt
  • 1 tsp of baking powder
For the icing
  • 270 gr Nocciolata Crunchy
  • 100 gr icing sugar
  • 100 gr icing sugar
  • 1 tablespoon of cocoa powder


Preheat the oven to 180 °.
Melt the butter. Add the egg, butter, sugar, milk, yogurt, vanilla extract into a bowl and mix it. Sift the flour on top and add the baking powder, baking soda, nutmeg, cinnamon and a pinch of salt. Mix again.
Fill the donut molds 3/4 full. Bake for 11 minutes in the oven and let cool.
For the icing, sift the icing sugar and cocoa powder into a bowl. Add Nocciolata Crunchy and then the milk gradually and mix gently. Cover your donuts and add a few crushed hazelnuts for decoration.
Credits: Studiofoodistique


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