Pumpkin chocolate donut

Ingredients

Proceedings

1. Work the eggs with the sugar until light and fluffy. Add the oil in a trickle, still while working, and incorporate into the egg mixture.
2. Coarsely chop the chocolate and add to the mixture.
3. Add grated lemon peel, stacked Dolce Soft flour along with baking powder and added to the mixture.
4. Also add the cinnamon and pinch of salt and process with electric whips set to minimum speed.
5. In a bowl, dissolve one tablespoon (about 4 g) of Gusto Yellow Molini Spigadoro along with one tablespoon of water until smooth and lump-free.
6. Add to the mixture and mix to combine.
7. Grease and flour a 22-cm mold and pour in your dough.
8. Bake at 180 degrees for 50 to 55 minutes.
9. Once baked, take out of the oven and let cool; dust the pumpkin doughnut with powdered sugar.

Thanks to Anna Rita of the blog Anna On The Clouds.