Donuts with Hop Leaves


  • 350 g flour
  • 2 cups of young leaves of hops boiled and lightly pressed from hops
  • 200 g of sugar
  • 1/2 tablespoon baking powder
  • 2 eggs
  • Salt 1/2 teaspoon
  • Virgin olive oil 1/2 cup extra
  • 1/2 cup natural yogurt (or milk)
  • 2 spoonfuls of cognac (or other aromatic liqueur)
  • Butter

After cooking hop leaves, dry, but do not over tighten, keeping them somewhat moist. Remove a quarter and pass it through the mixer, adding all other liquid ingredients (yogurt, oil, brandy). Mix well.

Pour the flour into a bowl with the yeast, sugar and salt. Form a volcano and in the hollow in the center, break the eggs. Mix together the different ingredients that gradually add the mixture until the dough is smooth.

Pour the mixture into a donut mold well with butter and cook in a preheated oven at 160 ° C for about 30 minutes, or until a toothpick inserted in the cake comes out perfectly dry. Remove from the oven and let cool before serving.

Decorate the cake with icing sugar or sweet glaze to taste.