3 eggs at room temperature
250 gr of sugar
a heaped teaspoon of vanilla powder (you can replace it with grated lemon or orange peel)
125 gr of Greek or natural yogurt
95 gr of extra virgin olive oil delicate flavor
300 gr of flour 00
10 gr of yeast
a drop of rum or limoncello (optional)
extra jam of your choice
Preheat the oven to 180 degrees static. Grease and flour a doughnut mould. Whip the eggs with the sugar and vanilla until they double in volume. Lower the speed of the whisk or planetary mixer to the minimum and add the yogurt, extra virgin olive oil and the liqueur. Using a sieve, add the flour with the yeast and use a spatula to amalgamate it into the dough. Pour half of the dough into the mold and add a few spoonfuls of extra jam of your choice, cover with the other half of the dough and bake for about 40 minutes. Check if the cake is ready with the toothpick test. Finish with a nice dusting of powdered sugar.
https://www.fiordipistacchio.it/2020/09/18/ciambellone-allo-yogurt-con-olio-extra-vergine-di-oliva/
