Recipe by Francesco Bendandi
Pop Up Dock
Ingredients for a doughnut
- 500 g flour 00
- 2 eggs
- 200 g of sugar
- 100 g lard
- 20 g white wine
- 100 ml. milk
- Lemon peel
- 15 g yeast
- 3 g salt
Not all donuts are born with a hole. It certainly true in Ravenna, where, in spite of the name, the traditional homemade cake has never had a hole.
The shape of this cake, in fact, is elongated, like that of a loaf of bread, and, in addition to the company of milk, the Romagna doughnut does not disdain that of a glass of wine!
To make everything even more unusual and pleasantly novel, this donut is not made in a pastry shop, nor in your grandmother’s oven, but you can find it in an ice-cream shop.
To be precise, in the workshop and kiosk “Darsena Pop Up” by Francesco Bendandi, aka “Sbrino”, his lucky nickname.
As a chef in Ravenna, with a good track record abroad, for the last couple of years he has been proposing a doughnut recipe that starts out from tradition and, in the process, becomes the ultimate innovation, even turning into ice cream.
The first recipe is simple: the chef prepares the dough with flour, eggs, lard, milk, yeast, a pinch of salt and a drop of white wine, to which he adds a grated lemon rind and then leaves it covered to rest for 30 minutes.
Once the right time has passed, the dough is rolled out in a baking pan and brushed with egg or milk, covered with sugar and sugar grains.
The doughnut bakes in the oven at 180 degrees for about twenty minutes or – the chef suggests – until it has passed the “toothpick test”.
But for the Sbrino the most exciting challenge is to transfer the ingredients, taste and soul of the Romagna doughnut into an ice-cream that is made by separating the sugars to obtain the right balance, reinforcing the dough with an extra egg and adding pasteurized milk and cream, necessary for the final magic: from a slice of doughnut to a cup of ice-cream.
All this without losing anything of the quality of the essential seasonal ingredients, and which convey the taste of tradition intact into the flavours and aromas.
On this basis, Bendandi enthusiastically joined the challenge of the newly founded association “RavennaFood – Amici di Chef to Chef”.