Cheese and walnut donut: the quick and tasty rustic recipe

The cheese and walnut donut It is a quick and simple preparation, with instant yeast, which does not require any resting time before being baked. It’s about a salty cake flavorful and very flavorful, perfect to serve sliced ​​for a rich antipasti festive, along with a board of cold cuts and other delicious appetizers, or take with you, with the arrival of summer, during a picnic outside the city.

To prepare it, you will only need a bowl, a hand mixer and a 20 cm diameter donut mold. Once the liquid ingredients, that is, the eggs, milk and seed oil, have been mixed with the mixture of spices and aromatic herbs, the sifted flour and the chemical yeast, it is enough to add the chopped walnuts and the mixed cheeses, and pour everything into the special container. cake mold. The result will be a gluttonous rustic and fibrous, with a guaranteed crunchy effect, ideal to also enjoy the traditional easter breakfast instead of the more laborious crescia or casatiello.

Before pouring the dough, we place whole walnut kernels at the bottom of the mold: in this way, once the donut is removed from the mold, they will remain visible on the surface and the final result will be even more spectacular and crunchy. .

If you wish, you can use diced Sardinian pecorino, scamorza, Emmental and taleggio, according to our suggestions, or you can customize the recipe with any other stretched cottage cheese and enrich everything with cubed speck, cherry tomatoes, Taggiasca olives, bacon, cooked ham or other ingredients of your liking.

He spices No aromatic herbs then, essential to give an explosion of color and flavor to the rustic, they can be chosen according to personal taste skilfully combining dried oregano, sweet paprika, turmeric, lemon thyme, rosemary, ground pepper, curry…

Discover how to prepare the cheese and walnut donut following the step by step and the tips. If you liked this recipe, also try the tasty potato donut.

How to prepare the cheese and walnut donut

Prepare the cheeses: remove the rind, cut into regular cubes 1 and keep aside.

Collect the eggs in a bowl, perfume with the mixture of spices and herbs 2 and mix with a whisk.

pour the milk slowly 3.

Combine seed oil 4 and a pinch of salt.

Add flour and baking powder 5sift together, and work with a whisk until the mixture is fairly smooth.

At this point, add the chopped walnut seeds. 6: save some integers.

Complete with the mixed cheeses in pieces 7.

Mix well with a spatula 8.

Place the reserved whole walnut kernels in the bottom of an 8-inch-diameter donut pan. 9well buttered and floured.

Distribute the dough evenly inside the mold. 10.

Level the surface with the back of a spoon. eleventap the dish lightly on the work surface, to eliminate air bubbles, and place in the preheated oven at 180°C, in static mode, for about 30 minutes.

Once the cooking time has elapsed, take the rustica out of the oven and let it cool for ten minutes in the pan; then unmold and let cool on a cake rack 12.

After the rest time, place the donut on a serving plate. 13.

Cut the cheese and walnut donut into slices 14bring to the table and serve.

storage

The cheese and walnut donut can be kept at room temperature, under a glass bell jar, for 2-3 days Maximum.