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Yogurt Ciambellone

ViaVio Yogurt's Ciambellone : The Italian Yogurt Donut, a typical Italian breakfast treat!


  • 300g flour

  • 4 eggs

  • 225g sugar

  • 20g baking powder

  • lemon zest

  • orange zest

  • pinch of salt

  • 200g ViaVio A2-tested cow Yogurt

  • 120ml Kakariki extra virgin olive oil

  • 70g Hogarth Chocolate


1. Whisk eggs with sugar, orange , lemon zest and vanilla extract at very high speed for 5-6 minutes. Until you get a foamy, clear mix and the volume has tripled.

2. Then, always whipping, add Kakariki olive oil, and ViaVio Yogurt (at room temperature). You will get a rather liquid compound.

3. In another bowl sift your dry ingredients: flour, baking powder, salt and chopped chocolate.

4. Slowly combine dry ingredients with wet ingredients with a spatula, making sure it's all incorporated, creamy and not too compact.

5. Finally pour your compound in a buttered and floured high donut mold. Choose a mold high enough, the ciambellone dough should only fill a third of it, leaving space for rising.

6. Preheat your oven at 180 °C and bake for about 35 - 40 minutes. Keep the oven closed for the first 30 minutes.

7. The yogurt Ciambellone is ready once the toothpick test is perfectly clean. Remove from the oven and wait 5 minutes before turning it onto a wire rack or serving dish. Allow it to cool down for another 30 minutes.

Sprinkle with icing sugar and Buon Appetito!


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