Hug Doughnut

The ‘Ciambella Abbraccio’ is a widely cherished cake that enjoys a delightful shape given by the interlacing of two different batters: one with cocoa and the other with vanilla. It’s a homemade variant of the famous “Pane dell’Abbraccio,” a classic staple of Italian patisseries. Here’s how to make it:

Ingredients

• 200 g of sugar
• 3 eggs
• 100 ml of seed oil
• 100 ml of milk
• 300 g of type 00 flour
• 1 packet of baking powder
• 1 pinch of salt
• 2 tablespoons of unsweetened cocoa powder
• Vanilla extract or vanillin

Preparation

1. In a large bowl, whisk the eggs with the sugar until you obtain a light and fluffy mixture.
2. Gently blend in the oil and milk, continuing to stir.
3. Mix in the sifted flour with the baking powder and a pinch of salt, and work everything until you have a smooth dough.
4. Divide the dough into two equal parts.
5. In one half, add the sifted cocoa powder and mix until the color is uniform.
6. In the other half of the dough, incorporate the vanilla extract or vanillin.
7. Take a doughnut mold and lightly butter and flour it.
8. Pour the batters into the mold in alternating spoonfuls, to create the “hug” effect (a spoonful of cocoa batter and one of vanilla batter, alternating them).
9. With a skewer or the tip of a knife, swirl through the batters to create a marbled effect.
10. Bake in a preheated oven at 180 °C for about 40 minutes or until a toothpick inserted into the cake comes out clean.
11. Allow the ‘Ciambella Abbraccio’ to cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.

Curiosity

The name of this cake comes from the appearance it takes on: the different batters seem to embrace each other as they are poured into the mold. Moreover, the cake is distinguished for being two-toned, a feature that makes it highly appreciated not only for its taste but also for its aesthetic presentation.